Clean Pad Thai

March 29, 2016
0 Reviews
Serves 4-6
Prep time
15m
Cook Time
10m

I fell in love with Thai food — and Pad Thai in particular — in my late 20s. It is something that I was never exposed to in my suburban upbringing and I don’t think my parents have ever had it. Back in the day, I used to make it every couple of weeks using the Thai Kitchen jarred sauce and would regularly indulge in the take-out version in mall food courts for when I didn’t take a lunch to work.  That is, until I read an article about how much sodium and calories were in a typical portion of food court Pad Thai! It was a real eye opener and a full serving was more than 75% of my daily allotment of calories. After that I began experimenting with my own, homemade recipe.

My family loves this Clean Pad Thai and I can feel good about serving it to them. You can make it with traditional rice stick noodles, but it is just as tasty (and a tad healthier) if you use zucchini or yellow squash noodles. I also speed things up by using a bag of Japanese or Asian vegetables. A quick zap in the microwave while I’m sautéing the meat helps bring everything together in no time.

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Ingredients

  • 1 pkg rice stick noodles (227 g) OR 4-6 medium zucchini or yellow squash
  • 1 c chicken stock
  • 1/2 c maple syrup
  • 1/2 c fish sauce
  • 6 tbsp lime juice
  • 4 tbsp ketchup
  • 1/2 tsp hot pepper flakes (more or less according to heat preference)
  • 2 eggs, beaten
  • 1 tbsp sesame oil
  • 2 cloves of garlic, minced
  • 2 lb of meat or protein (or a combination of chicken, pork loin, tofu, or shrimp)
  • 1 bag of Asian vegetables (500 g), defrosted (or 4 c of your favourite sliced vegetables)
  • 1/4 c fresh cilantro, chopped
  • 6 green onions, thinly sliced
  • 1/4 c peanuts

Method

  1. Prep the noodles, sauce, and scrambled eggs and set them aside.
    1. Prepare the rice noodles as per package directions OR spiralize the zucchini.
    2. In a small bowl, whisk together chicken stock, maple syrup, fish sauce, lime juice, ketchup, and hot pepper flakes.
    3. Scramble the eggs in skillet and transfer to plate.
  2. Cube chicken and/or pork. Heat sesame oil in a very large skillet over medium heat and add garlic. Brown meat and add shrimp after about 3 minutes.
  3. Add partially defrosted vegetables (or fresh veggies) and cook for about 2 minutes.
  4. Add rice noodles or vegetable noodles, stirring gently to distribute.
  5. Add sauce and bring to a gentle bubble and cook for 3 minutes or until most of the sauce is absorbed. Do not overcook as the noddles will become mushy.
  6. Gently add scrambled eggs, cilantro, and half of the green onions. Serve garnished with remaining green onions and peanuts.

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