Healthy Pad Thai
Ohh my gosh you guys…. I have not been this excited about a recipe in a looongggg time!!! And because I have so much respect for food blogs that get right to it… here you go. =D
Healthy Pad Thai
servings: debatable. could be 1… could be 4. ;)
time: 25-30 mins
Ingredients
Main
5 oz stir fry rice noodles (or any brown rice noodles)
2 tablespoons olive oil (or avocado oil, or coconut oil)
optional: 1 lb chicken breast (pounded thinly) or shrimp
1 red pepper, sliced very thin (or any color)
1 cup shredded carrots
1/2 cup chopped onion
1 tablespoon minced garlic
1 cup bean sprouts
1 cup sliced cabbage
1/4 cup chopped green onion (divide light and dark ends)
2 eggs (my v fave are Vital Farms pasture raised)
Sauce
3 tablespoons almond butter (or your choice… peanut, cashew, sunflower, etc.)
2 tablespoons honey
2 tablespoons lime juice
1.5 tablespoons rice wine vinegar
1 tablespoon coconut sugar
1/4 cup fish sauce
1/4 cup coconut aminos (or liquid aminos, or low sodium soy sauce)
1 teaspoon powdered ginger (or fresh minced)
red pepper flakes (to your taste)
Garnish (use all…or none!)
green onion, sliced thinly
1/3 cup almonds or peanuts, crushed or chopped
red pepper flakes
lime wedges
cilantro
<— the ingredients.
this is what i used. if you google it and find a suitable sub… use it! don’t overthink it.
Directions
Step 1 is optional.
1. Cut chicken into 1 inch square pieces or rinse/peel shrimp. In a large sauté pan, heat oil over medium-high heat. Chicken: Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked. Shrimp: Cook each side for 2-3 minutes until warmed and golden.
No meat? Start here.
2. While chicken/shrimp is cooking, bring a pot of water to a boil + cook rice noodles according to the directions on the package (est. 4-6 minutes).
3. While noodles/chicken are cooking, whisk together the sauce ingredients + set off to the side. If you don’t like spicy, omit the red pepper flakes or use sparingly. Chop/slice the veggies.
4. Once chicken/shrimp has cooked, remove from pan + set aside in a large bowl. Try to leave the oil in the pan. If you’re going without meat… add the oil in to pan now, warmed on med-high heat.
5. Add in peppers, carrots, garlic, light part of green onion, and onion to the oil. Sauté uncovered for 10 minutes on med-high heat…stirring several times.
After 10 minutes, stir in bean sprouts, cabbage, and remaining green onion. Cook for an additional 2 minutes until soft and combined.
6. Push veggies to side of pan + crack eggs in. Scramble eggs until cooked, approx 2 minutes.
7. Stir veggie/egg mixture together. Remove from pan and set aside (you can add this to the chx or shrimp, if going that route). Don’t clean the pan!
8. Add the sauce mixture to the empty pan and bring to a boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.
9. Add cooked veggies, cooked chicken/shrimp, and cooked noodles into the pan with the sauce. Toss evenly to coat and combine.
10. Garnish with almonds/peanuts, wedge and squeeze of lime, cilantro, red pepper flakes, green onions… and that’s it!
TELL ME HOW YOU LIKE IT!
VOILA!
this recipe took me a couple attempts to get it right, and i am now OBSESSED. this is my fave “treat” meal to eat out, and now in my top 3 fave home cooked meals, for sure. and what a real treat - because it’s not only indulgent but also v healthy. tell me how you’re enjoying yours and if you need any tips for making your own! =)
