Pad Thai is definitely one of my favourite take away dish and I am pretty convinced I am not the only one. The good news is that you can easily make this dish at home with the ingredients you like and transform it into a super healthy lunch/dinner. I personally like this bean sprout and pepper combo but you could mix up the vegetables and use carrots and broccoli or even courgette if you don't like either of these in this recipe. Traditionally, Pad Thai is served with peanuts, but because I don't really eat peanuts, I added chopped almonds instead. You can easily make this meal pescatarian by using shrimp/prawns, or vegetarian/vegan by using tofu.
Healthy Pad Thai
Ingredients:
Serves: 3 Prep time 10 mins Cook time: 20 mins
4 large boneless and skinless chicken thighs (feel free to use chicken breasts if you prefer)
1/2 tsp salt
2 cups bean sprouts
1 yellow bell pepper
1/2 red bell pepper
2 garlic cloves
2 eggs
90 g rice noodles
For the sauce:
2 tbsp tamari soya sauce
2 tbsp fish sauce
1 tbsp rice vinegar
2 tbsp coconut sugar
Instructions:
In a large wok/pan, heat up your preferred cooking oil.
Cut the chicken thighs into smaller cubes and transfer them into the pan with 1/2 tsp of salt.
Cook the chicken until fully cooked, about 10 mins.
Whilst the chicken is cooking, cut the peppers into thin slices. Put the peppers and bean sprouts in a bowl and wash them thoroughly.
Once the veggies are prepped, boil some water, pour it over the rice noodles and let it soak for about 4 mins. Make sure you do check the instructions for the rice noodles as some may take longer to soften; the one I used only needed 4 mins.
When the chicken is ready, remove it from the pan and set it aside. Pour off any excess water that was released.
In the same pan, add the vegetables and the grated garlic cloves. Sauté them for about 4 mins.
While the veggies are cooking, mix all the sauce ingredients together and set them aside.
After you mixed the sauce together, break two eggs and whisk them together in a small separate bowl.
After about 4-5 mins, push the veggies onto one side and add the 2 whisked eggs onto the other side. Cook the eggs for a bit then mix them together with the veggies.
Add the chicken back into the pan alongside the noodles and pour over the sauce.
Let all the ingredients cook together for a couple of minutes on very low heat to make sure all the flavours are mixed nicely.
Once ready, turn off the heat and serve.
Garnish it with coriander, spring onion, peanuts, and a couple of lime wedges. If you are like me and peanuts are not your thing, add some chopped almonds on top.
