Traditional Pad Thai can be a minefield of saturated fats and empty carbohydrates.
Try my healthier pad thai version that replaces the bulk of the noodles with fresh crunchy vegetables and a delicious Thai sauce. This recipe calls for a vegetable spiraliser which is a great investment to have in your kitchen. You could substitute this for a julienne peeler if need be.
Being a front runner favourite at my free healthy cooking workshops This is a great meal for maintaining insulin levels while filling up on energy giving nutrients, protein and fibre.
Healthy Pad Thai – Low Carb
1 large carrot made into ‘noodles’ with a veggie spiraliser
1 equal amount of sweet potato, made into ‘noodles’ with a veggie spiraliser
2 medium zucchinis, made into ‘noodles’ with a veggie spiraliser
1 cup bean sprouts
1/4 cup tamari
1/4 tablespoon natural peanut butter
1 teaspoon fish sauce
1 tablespoon honey
1/4 cup fresh lime juice
1 teaspoon fresh or minced ginger
1/2 cup chopped fresh coriander
1/2 cup chopped fresh parsley
2 free range eggs, lightly whisked
2 free range chicken breasts, finely diced
1 tablespoon olive oil for cooking
100gm rice vermicelli noodles (optional)
How to Make
- To make the sauce whisk the tamari, honey, peanut butter, lime juice and fish sauce together in a small bowl.
- In a small saucepan boil water and place the rice noodles in and boil until clear and soft. Drain and set aside.
- In a wok or frypan, heat the olive oil and brown the chicken. Add the eggs to the chicken and toss until cooked through. Transfer the chicken and egg to a side plate.
- In the same wok, heat a little more oil and add ginger and carrot, sweet potato and zucchini ‘noodles’ and gently toss.
- Add the bean sprouts, rice noodles, chicken & egg. Stir gently but be sure not to leave on the heat for too long. We are trying to maintain a fresh crunchy consistency in the veggies
- Divide the stirfry into bowls and drizzle the peanut sauce over the top