Free Spirit Pad-High

Total Time: 40 mins Yield: 4 Serving

Ingredients

For the Pad Thai:

• 6 ounces rice noodles

• 1 tablespoon sesame oil

• 1 tablespoon RSO-infused olive oil (adjust dosage as needed)

• 2 large eggs, lightly beaten

• 1 medium carrot, julienned

• 1 cup bean sprouts

• 3 green onions, thinly sliced

• 1/4 cup roasted peanuts, chopped

• 1/4 cup fresh cilantro, chopped

For the Sauce:

• 3 tablespoons tamarind paste

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons brown sugar or coconut sugar

• 1 tablespoon lime juice

• 1 teaspoon sriracha (optional, for heat)

Instructions

1. Cook the Noodles:

   • Cook the rice noodles according to the package instructions. Drain and set aside.

2. Prepare the Sauce:

   • In a small bowl, mix tamarind paste, soy sauce, brown sugar, lime juice, and sriracha (if using). Set aside.

3. Cook the Eggs:

   • Heat the sesame oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove and set aside.

4. Sauté the Vegetables:

   • In the same skillet, add the carrot and sauté for 2-3 minutes until slightly tender.

5. Combine and Infuse:

   • Add the cooked noodles, bean sprouts, and scrambled eggs to the skillet with the vegetables.

   • Pour the prepared sauce over the mixture and toss to combine evenly. Reduce heat to low.

   • Drizzle the RSO-infused olive oil over the Pad Thai, ensuring even distribution. Toss gently to mix.

6. Garnish and Serve:

   • Remove from heat and garnish with green onions, peanuts, and cilantro.

   • Serve immediately with lime wedges on the side for extra zing.

Tips for Infusing with RSO:

• RSO has a strong flavor; adding it to the sauce balances the taste.

• Start with a small dose and adjust over time to find your preferred potency.

• Stir thoroughly to ensure even infusion.