Ojai Pad Thai

I just got home from an amazingly rejuvenating weekend in Ojai. The trip was great for about a million reasons, but a particularly good one was due to a visit to The Farmer and the Cook. The adorable establishment has delicious food and snacks along with a local produce market. While perusing the local goods, I came across this rainbow chard was far too gorgeous to ignore, so I bought a bunch.

When I got home, I was too lazy to go to the store so I decided to play my own version of Chopped, using only what was available in the fridge and pantry. Deep in the back of the cabinet I found a box of brown rice pad thai noodles and somehow the following recipe just fell together. It's definitely unconvegetable, but I think you'll like it.

Ingredients

• 1 bunch rainbow chard
• brown rice pad thai noodles
• 2 eggs
• chopped chicken breast (optional)
• 2 limes
• 2 tsp apple cider vinegar
• 1-2 tbsp. soy sauce
• 1/2 cup water
• hot sauce (something with sweet heat)
• 1/2 cup olive oil
• 1/3 cup crunchy almond butter

Order of OperEATions

1. Revel in the beauty of the chard.
2. Heat some oil in a cast iron or wok and cook cut chard until tender.
3. Add eggs into the chard, stir until lightly cooked.
4. Mix in the vinegar, soy sauce, water, more olive oil and squeeze the limes into the veggie/egg mixture.
5. Add the noodles.
6. Once the noodles are cooked, mix in the almond butter. Add more lime/hot sauce to taste.
7. Voila!