1/4 Cup Gluten Free Tamari (or reg soy sauce for those who are not gluten free)
1 TBSP Honey
1 TBSP Fish Sauce
1 TBSP Oyster Sauce (We used a gluten free / vegetarian one from Wegmans)
2 Cloves Garlic
To your taste Chinese Broccoli (Use as much or little as you like)
To your taste Shrimp (We used pre-cooked / frozen shrimp. Thaw them before you plan to use. Use as much or little as you like)
A few Shakes Red Pepper Flakes
1 Package Rice Noodles
2 TBSP Olive Oil
2 Large Eggs- Beaten
Green Onion (To your taste)
Fill a pot with water and allow it to boil. Make the rice noodles according to the package.
Meanwhile whisk together the coconut aminos, soy sauce, oyster sauce, fish sauce, and honey in a bowl.
Heat your olive oil in a frying pan and toss the garlic in there. Allow it to simmer for approximately 30 seconds, and then add the broccoli along with some water. Put a lid on the pan and allow it to steam. Keep an eye on it and if it needs more water along the way, add it. It should be around medium heat.
Once your noodles are done, remove from the water and set aside. Once your broccoli is done remove it from the pan. In the same pan, add the beaten eggs and whisk quickly!
Add the sauce, veggies, shrimp, and noodles to the pan. Mix together and add the red pepper flakes. Allow it to sit between 5-10 minutes for the sauce to really absorb into the noodles.
Meanwhile, chop your green onion so when your pad thai is done you can toss them on top.