Pad Thai Healthy Style Recipe
Ingredients
- 1.5 T lime juice
- 1.5 T rice vinegar
- 3 T oyster sauce
- 3 T soy sauce
- 1 T sesame oil
- 2 cloves garlic, minced
- 1 T brown sugar
- 1/4-1/2 stock or water
- 1 T peanut butter (optional)
- 1 lb veggies
- I used cauliflower, broccoli, green bell pepper
- 1/2 red onion
- 2 scallions, sliced
- 1 egg
- 1 pre-cooked chicken breast (optional)
- chopped, roasted peanuts
- fresh lime slices
- 4 oz rice noodles, soaked for 20 minutes in warm water
Directions
- Combine ingredients for sauce. Wisk. In a wok over medium heat, add vegetables in order of cook time, starting with the one that requires the longest stirfry time first (cauliflower, here). Once veggies have been added and stir fried push to outer edges of the wok. Add egg and scramble in the bottom of the wok. Once set, fold into remaining ingredients. Add precooked chicken, if using. Push all ingredients to the side of the wok and add the pre-soaked rice noodles. Pour in pad thai sauce and cook with noodles for about 2 minutes, adding stock or water as needed to maintain sauciness :) .
- Plate, garnishing with chopped peanuts, scallions, and a fresh squeeze of lime juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 3 servings | |
| Calories 577 | |
| Calories from Fat 164 | 28% |
| Total Fat 18.3g | 23% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 99mg | 33% |
| Sodium 1478mg | 62% |
| Potassium 901mg | 26% |
| Total Carbs 64.3g | 17% |
| Dietary Fiber 10.5g | 35% |
| Sugars 5.93g | 4% |
| Protein 39.21g | 63% |
