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Lighter Pad Thai Recipe

Posted Dec 10 2012 11:01am
Pad Thai is one of the dishes that you think about and you want, and you can’t stop thinking about until you  have it.  It’s not something I usually make but when my girlfriends + Adam came over for dinner on Saturday – I thought it would be perfect. 


Brady, Anna and I were out running errands during the day and made a special trip to the Asian Market for a few key ingredients.  One of my favorites – Thai Basil as well as baby bok choy and fresh cilantro.  We picked up a few spices and sauces before heading home. 



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Lighter Pad Thai Recipe

adapted from SkinnyTast e

  • 1 package of rice noodles – sometimes called Pho Noodles
  • 2 tsp. oil
  • 2 clove garlic, finely minced
  • 6 oz medium-sized shrimp, shelled and deveined
  • 2 oz  firm tofu, cut into slices (optional)
  • 1 chicken breast, trimmed and cubed
  • 1 large egg
  • 1 large egg white
  • 5 oz bean sprouts
  • 1 oz Chinese chives (or scallions), cut into 2-inch lengths
  • fresh Thai basil – or regular basil if you can’t find Thai basil
  • fresh cilantro
  • 1 tbsp crushed peanuts
  • lime wedges
Sauce:

  • 1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free) smells gross * consider yourself warned*
  • 1 tbsp sugar
  • 2 tbsp water
  • 1 tbsp rice vinegar
  • 1/2 tsp chili powder or more, to taste
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Directions:


  1. Follow the instructions to cook the dry rice noodles. The rice noodles should be soft but not mushy after boiling. Rinse the cooked noodles with cold running water.
  2. Mix all the sauce ingredients in a small bowl until well combined, set aside.
  3. Heat up a large skillet on high heat and add the oil. 
  4. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the garlic. 
  5. Add the shrimp, chicken and the tofu and continue stirring, until all are cooked.  
  6.  When meat and shrimp are cooked, add the cooked noodles. 
  7.  Use a spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet.
  8.  Use a spatula to break the egg yolk and let cook for about 30 seconds.
  9. Mix the egg and the noodles, and add the seasoning sauce. 
  10. Stir to combine well with the noodles.
  11.  Add the bean sprouts and chives and continue stirring. 
  12. Finally add the basil and cilantro and stir-in the crushed peanut. 
  13. Serve the Pad Thai immediately with the lime wedges.
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