HEALTHY PAD THAI RECIPES

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PAD THAI RECIPE | EATINGWELL



Pad Thai Recipe | EatingWell image

This healthy pad thai recipe has less than half the calories and sodium of the traditional Thai-restaurant favorite. Look for dried wide rice noodles, sometimes called “Pad Thai noodles” or “straight-cut,” in the Asian-food section at most supermarkets and natural-foods stores. Serve with sliced cucumbers with a rice vinegar and cilantro vinaigrette.

Provided by EatingWell Test Kitchen

Categories     Healthy Seafood Pasta Recipes

Total Time 25 minutes

Number Of Ingredients 13

6 ounces dried wide rice noodles
2 tablespoons peanut oil or canola oil, divided
3 cloves garlic, minced
2 large eggs, lightly beaten
8 ounces small shrimp (see Tip), peeled and deveined
4 cups mung bean sprouts
½ cup sliced scallion greens
¼ cup rice vinegar
2 tablespoons fish sauce
2 tablespoons brown sugar
½ teaspoon crushed red pepper
Chopped dry-roasted peanuts (optional)
4 Lime wedges

Steps:

  • Bring a large pot of water to a boil. Add noodles and cook until just al dente, 6 to 8 minutes. Drain.
  • Heat 1 tablespoon oil in a wok or large deep skillet over high heat until very hot. Add garlic and stir-fry until golden, about 10 seconds. Add eggs and cook, stirring, until scrambled, about 30 seconds. Add shrimp and the remaining 1 tablespoon oil; stir-fry until the shrimp curl and turn pink, about 2 minutes.
  • Add the noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar and crushed red pepper; toss until heated through, 1 to 2 minutes. If desired, sprinkle with peanuts and serve with lime wedges.

Nutrition Facts : Calories 354.6 calories, CarbohydrateContent 49.3 g, CholesterolContent 157.3 mg, FatContent 8.8 g, FiberContent 2.9 g, ProteinContent 20 g, SaturatedFatContent 1.8 g, SodiumContent 1392 mg, SugarContent 12.5 g

HEALTHY PAD THAI RECIPE - OLIVEMAGAZINE



Healthy Pad Thai Recipe - olivemagazine image

Swap noodles for fresh courgetti in our vibrant, low-calorie version of this Thai classic. This 20-minute stir-fry packs in prawns, mooli, beansprouts and plenty of courgette to help you on your way to your five a day

Provided by OLIVEMAGAZINE.COM

Categories     Healthy

Total Time 20 minutes

Number Of Ingredients 14

sesame oil
red chilli 1, diced
ginger grated to make 1 tbsp
garlic 1 clove, crushed
spring onions 2, sliced
egg 1, beaten with some seasoning
mooli 1, shredded or spiralised 
courgette 2, shredded or spiralised  
beansprouts 50g
cooked and peeled prawns 200g
lime 1, juiced
fish sauce 1 tbsp
coriander ½ bunch, chopped 
roasted peanuts 2 tbsp, chopped

Steps:

  • Heat 1 tsp sesame oil in a wok until very hot. Stir fry the chilli, ginger and garlic until fragrant. Add the spring onions for a few minutes before scraping everything to one side and adding the egg. Quickly stir-fry, and toss everything around in the wok to get scrambled egg mixed with the spring onions and chilli. Toss in the mooli and courgette noodles, and stir-fry for 4 minutes, then add the beansprouts and the prawns. Cook for another 2 minutes until the prawns have warmed though and the water from the veg has evaporated. Add the lime juice and fish sauce. Scatter with the coriander and chopped peanuts to serve.

Nutrition Facts : Calories 139 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 1 grams fibre, ProteinContent 13 grams protein, SodiumContent 1000 milligrams of sodium

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