healthy thai food

Healthy Shrimp Pad Thai. A light version of everyone's favorite takeout dish that's so easy and delicious! Ready in 15 minutes and gluten free.

Healthy Shrimp Pad Thai

dry brown rice noodles (rice sticks)

extra virgin olive oil

shrimp

garlic (minced)

eggs

bean sprouts*

carrots

onions

peanuts

cilantro

Lime wedges (for serving)

fish sauce** (gluten free if needed)

rice vinegar (I used seasoned)

soy sauce

water

honey (plus additional 1-2 teaspoons to taste)

chili garlic sauce

Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey. For spicier, add additional chili paste.

Heat the oil in a large non-stick skillet or wok over medium high. Add the shrimp and cook just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan. Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.

Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash is loaded with authentic flavors. Not only is it Whole30 approved, but it’s paleo, gluten-free, low carb as well.

Chicken Pad Thai {Whole30}

Spaghetti Squash (Linked Method to cook)

lb chicken breast or chicken thighs (thinly sliced)

tbsp avocado oil (for sautéing)

green onions

garlic

eggs (whisked)

carrots (thinly sliced)

red bell pepper (thinly sliced)

ginger (thinly sliced)

tbsp coconut aminos (marinate the chicken)

Salt

bean sprouts (for garnish)

cashew butter

tbsp rice vinegar

lime squeezed

coconut aminos

fish sauce

tsp sesame oil

cashews (crushed)

lime

green part of the 2 green onion (scallion)

Fork one whole cooked spaghetti squash into “noodles”...

Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)

Thin slice Chicken thighs or breast into strips....

Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken, salt *, coconut aminos, ½ tsp ground ginger.

While the chicken marinates, make the Pad Thai...

While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.

Heat 1 -2 tbsp oil in a non-stick...

Heat 1 -2 tbsp oil in a non-stick skillet, add chicken. Stir occasionally until cooked through – (For thinly cut chicken, this takes approx. 5 minutes). Remove chicken from the pan. Set aside.

In a bowl, whisk 2 eggs. Heat 1...

In a bowl, whisk 2 eggs. Heat 1 tbsp oil in the same pan (if there is no chicken piece sticking to the pan), once the oil simmers, add the egg mixture. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.

Heat 1 – 2 tbsp oil and let...

Heat 1 – 2 tbsp oil and let it simmer. Medium heat, add the white part of chopped green onion to sauté until slightly brown (~ 30 sec – 1 min). Add carrots, red pepper, ginger, and garlic. Cook for another minute.

Add chicken and egg back to the skillet*....

Add chicken and egg back to the skillet*. Use a spatula to break up the eggs into small pieces. Add the Pad Thai sauce and for about 30 seconds. Stir to combine all the ingredients.

Remove from the heat. Add prepared spaghetti squash...

Remove from the heat. Add prepared spaghetti squash to the pan and gently mix together. **

Garnish with fresh lime, crushed cashews, the green...

Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, bean sprouts and crushed red pepper flakes.

https://mediavine-res.cloudinary.com/video/upload/o0tttlhhjzah42szueku.mp4

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash. It is Whole30 approved, paleo, gluten free, a great lower carb dish as well.

Chicken Pad Thai

A richly flavored, easy, and healthy chicken stir fry in a spicy Thai peanut sauce. Feel free to use any vegetables you have on hand. Vegetarians or vegans may omit chicken or substitute tofu, and when served with quinoa or millet, this stir fry is gluten free. Be careful to whom you serve this stir fry—the recipe's author loved it so much, he popped the question two weeks after tasting it!

Chicken Stir Fry with Thai Peanut Sauce

peanut butter

brown sugar

soy sauce (divided)

red curry paste

rice vinegar

ginger

red pepper flakes (divided)

extra virgin olive oil (divided)

garlic (about 6 cloves)

onion (thinly sliced)

chicken breast

vegetables

cilantro (plus additional for serving)

Prepared brown rice, (quinoa,

In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.

In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.

Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.

Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.

Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.

A balanced, macro-friendly and delicious Pad See Ew recipe that comes together in under 20 minutes. Packed with over 40g of protein per serve, this fakeaway dish offers a healthier alternative to it&#39;s takeout version.

Healthy Pad See Ew- Over 40g Protein!

250 g fresh rice noodles

chicken breast (sub for other proteins

tsp oil (olive, sesame or coconut)

egg (whisked)

white pepper + salt (to taste)

tbsp Sweetener (zero calorie, or normal white sugar)

1.5 tbsp Low Sodium Soy Sauce

tbsp dark soy sauce

oyster sauce

tsp white vinegar (rice wine, or lemon/lime juice)

green onion

red chillies in vinegar

lemon or lime

Optional (but recommended) Velvet/tenderise Chicken Breast: mix the thinly sliced chicken breast with 1 tsp baking soda &amp; water. Let sit for 15-20 minutes, then drain and rinse. Pat dry.

Heat a wok, large skillet or non-stick pan over medium-high heat. Add a small amount of oil and let it heat up.

Add the sliced chicken and season with salt, pepper, and white pepper. Stir-fry the chicken until it&#39;s almost cooked through

In the same pan, add a little more oil if needed and add the chopped garlic and the stalks of the Chinese broccoli. Pan-fry them for 1-2 minutes until they become slightly tender.

Add the Chinese broccoli leaves and stir-fry until they begin to wilt slightly.

Create a well in the center or side of the pan/wok and add the egg and egg white. Scramble the eggs until they are partially cooked.

Incorporate the fresh rice noodles or prepared cooked thin rice noodles into the wok. Stir-fry everything together for 1-2 minutes, ensuring that the noodles are coated evenly with the flavors from the pan.

Pour the sauce over the noodle mixture and continue stirring, making sure that all the ingredients are well coated with the sauce. Toss everything together gently to combine.

Garnish the Pad See Ew with some chopped chili in vinegar, green onion and a lemon/lime wedge for an added kick of heat and freshness.

Top 4 healthy thai food recipes from across the web

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

Top Tags

Healthy Shrimp Pad Thai

Chicken Pad Thai {Whole30}

Chicken Stir Fry with Thai Peanut S...

Healthy Pad See Ew- Over 40g Protei...

Top 4 healthy thai food recipes from across the web

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

Top Tags

Healthy Shrimp Pad Thai

Chicken Pad Thai {Whole30}

Chicken Stir Fry with Thai Peanut S...

Healthy Pad See Ew- Over 40g Protei...

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