Pad-Thai can sometimes have a bad reputation for being quite oily and high in sugar. Here is how I indulge in one of my favourite foods -- by making a healthy version myself. This is a really simple Pad Thai recipe that has all the flavour but without excessive amounts of sugar and oil.
If you want to make it lower-fat, you can use chicken breast instead of chicken thigh. You can also customise it to your own tastes (try prawns instead of chicken; eggs instead of (or as well as) tofu; or more chilli if you like it hot like me :).
It's also great for meal prep & you can make it vegan/vegetarian friendly by just omitting the chicken &/or eggs.
Makes: 4 servings. Each serving = 1 1/4 cups
1 pack (200g) Thai rice noodles
2 tablespoons ghee or peanut oil
3 cloves garlic, minced
1 tbsp grated ginger
2 small birds eye chillis (optional)
170g firm tofu, chopped up into small cubes
400g chicken thigh, chopped up into small pieces
1/2 cup sliced Chinese spring onions
3 cups mixed Thai green veggies (these shrink a lot when cooked)
2 cups mung bean sprouts
1/4 cup rice vinegar
2 tablespoons fish sauce
1 tbsp tamarind paste
1 tbsp shrimp paste
1 tbsp peanutbutter
1 tbsp brown sugar
lime juice from 2 limes squeezed
½ tsp salt
½ tsp pepper
Chopped dry-roasted peanuts for topping (optional)
Coriander for topping (optional)
Extra lime wedges (optional)
Bring a large pot of water to a boil. Add noodles & cook until just al dente, 6 to 8 minutes. Drain & break apart, so they don't stick together.
In a jug, add rice vinegar, tamarind paste, shrimp paste, peanut butter, brown sugar, lime juice, salt & pepper & fish sauce. Whisk well.
*Note it’s best to cook the noodles in 3 batches. So for 3 batches, divide the following below into 3rds:
In a wok or frying pan, heat the ghee & add the grated ginger & garlic (+ chili if you are using). Once browned, add the chicken. Stir-fry until the chicken is cooked, add tofu & fry until chicken & tofu is browned.
Once the chicken & tofu is cooked, add Chinese spring onion & green veggies, mix until just cooked (around 1 minute). Add rice noodles & pour over the sauce. Stir until noodles are mixed in well & everything is cooked. Add in the bean sprouts at the very end once the heat is off.
Serve topped with extra lime, peanuts & coriander.
Carbs: 50g / Protein: 30g / Fat: 12g
Join the other 10,000+ who get my best fitness, diet & mindset tips.