Pad Thai healthy makeover
When you get the craving for Thai take-out, whip out your wok and toss this healthy Pad Thai recipe onto your plate. Take-out is notoriously high in sodium, fat and calories, but with a healthy makeover Pad Thai can be just as take-out satisfying but with less oil and sodium and more veggies.
Healthy Pad Thai recipe
- 4 ounces dried rice noodles
- 1 tablespoon canola oil
- 1 cup finely chopped broccoli florets
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 8 ounces shrimp, peeled, tail removed, deveined, coarsely chopped
- 2 cups mung bean sprouts
- 1/2 cup sliced green onions (green and white parts)
- 3 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- 2 tablespoons granulated sugar
- 1 tablespoon sweet chili sauce
- Chopped unsalted, dry roasted peanuts
- In a large bowl, soak rice noodles in warm water for 15 to 20 minutes or until limp.
- Heat oil in a wok over high heat. Add broccoli and stir-fry until just tender. Add the garlic and stir-fry for 20 seconds or until fragrant (do not scorch).
- Add the egg and cook, stirring, until scrambled. Add shrimp and stir-fry until they turn pink. Drain the noodles and add to the wok, tossing with tongs until they soften and curl.
- Add bean sprouts, green onions, vinegar, fish sauce, sugar and chile sauce, tossing until the noodles are heated through. Sprinkle with chopped peanuts and serve.