healthy pad thai

My take on a traditional shrimp Pad Thai. It's sweet, salty and tangy at the same time - it's basically a healthier, lower-carb version of what you would get in a restaurant and the flavor is practically the same.

Gluten Free Pad Thai

prawns -

eggs

bell pepper

zucchini

spring onion/scallion -

Sesame oil -

servings brown rice noodles

lime

stevia

Cilantro/coriander -

tamarind paste

tbsp coconut aminos

fish sauce

Ginger powder -

Garlic powder -

Chilli flakes chillis

In a bowl, mix all the sauce ingredients well and set aside.

Make the sauce:

Spiralize zucchini into zucchini noodles and chop the bell peppers into long vertical strips.

In a pan, lightly stir fry the zucchini and bell peppers on medium heat until just cooked through. Set aside.

In a separate pot, boil rice noodles as per instructions on the package.

Cook prawns until well done in pan, set aside.

Fry 2 beaten eggs in a large pan then remove pan from heat.

Drain your boiled rice noodles and add it into the large pan.

Into the same large pan, add in your cooked prawns.

Into the same large pan, pour in the pre-mixed sauce and cooked vegetables. Finish with a drizzle of sesame oil, mix it all together and plate into 2 portions.

Cut your lime into quarters, squeeze a wedge of lime over each portion (or to taste).

Garnish with coriander, crushed peanuts, a lime wedge and some thinly sliced spring onion.

Make the Pad Thai:

This healthy chicken pad Thai uses sweet potato noodles, chicken, veggies, and a delicious healthy pad Thai sauce. Made in one pan and ready in 30 minutes! Paleo, Whole30, and gluten free.

Healthy Chicken Pad Thai (Paleo/Whole30)

avocado oil

eggs, whisked

onion (100 grams)

chicken breast ((thinly sliced))

garlic,

sweet potatoes, spiralized (8 cups 750 grams)

large mushrooms, sliced (3 cups 200 grams)

sliced bell pepper (160 grams)

green onions, chopped

cilantro, roughly chopped

salt and pepper,

coconut aminos

almond butter

rice vinegar

lime juice

red pepper flakes

Run your sweet potatoes through your spiralizer and set aside.

Make the sauce. In a small bowl, combine the coconut aminos, almond butter, rice vinegar, fish sauce, lime juice, tamarind paste, red pepper flakes, and salt and pepper and mix to combine. Set aside.

In a large sauté pan over low heat, add 1 tablespoon oil and let it get hot, about 30 seconds. Add the eggs and stir constantly until scrambled, but not cooked all the way through, about 1-2 minutes. Remove and set aside.

Turn up heat to medium and add onion and sauté until softened, about 2 minutes. Add chicken and garlic and cook for another 2 minutes, stirring occasionally, until chicken is slightly browned on the outside.

Add sweet potato noodles and sauté for 4 minutes, stirring occasionally. Add in mushrooms and bell peppers and sauté for another 2 minutes. Add sauce and scrambled eggs and mix well to combine. Let simmer for 2 minutes until everything is cooked through and flavors are combined. Turn off heat and stir in green onion and cilantro. Serve with sides of choice and enjoy!

Pad Thai is quite possibly the most famous dish outside of Thailand. This version has been lightened up.

Shrimp Pad Thai on the Lighter Side

rice noodles (rice sticks)

tsp oil

garlic (finely minced)

oz shrimp

oz fried firm tofu (cut into slices (optional))

oz bean sprouts

chives

peanuts

lime wedges

tbsp fish sauce (Thai Kitchen brand for gluten free)

tbsp sugar

water

tbsp rice vinegar

tsp chili powder

Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.

Rinse the boiled noodles with cold running water.

Mix all the seasoning ingredients in a small bowl until well combined, set aside.

Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring.

As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds.

Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds.

Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.

Next, add the bean sprouts and chives and continue stirring.

As soon as the bean sprouts are cooked, stir-in the crushed peanut.

Turn off the heat and serve the Pad Thai immediately with the lime wedges.

https://www.youtube.com/watch?v=geIxK93QH8E

This super easy and delicious Shrimp Pad Thai is made with rice noodles, bean sprouts, chives, tofu, fried egg and topped with a lime wedge – YUM!


PRINT: https://www.skinnytaste.com/shrimp-pad-thai-on-lighter-side/

Top 3 healthy pad thai recipes from across the web

The most viewed healthy pad thai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Gluten Free Pad Thai

Healthy Chicken Pad Thai (Paleo/Who...

Shrimp Pad Thai on the Lighter Side

Top 3 healthy pad thai recipes from across the web

The most viewed healthy pad thai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Pad Thai

Healthy Chicken Pad Thai (Paleo/Who...

Shrimp Pad Thai on the Lighter Side

The most viewed healthy pad thai recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine