Healthy Twists

Healthy Twist Recipe: Pad Thai
Inspired by these recipes.

Ingredients:

• 1 tablespoon lemon juice
• 3 tablespoons fish sauce
• 1 tablespoons sugar
• 1.5 tablespoons rice wine vinegar
• 6 ounces rice stick noodles
• 1 tsp canola oil
• Thai-marinated protein: tofu, chicken, or shrimp. (recipe below)
• 1 cup chopped scallions, divided
• 2 teaspoons minced garlic
• 3 egg whites, beaten
• 1 cup bean sprouts
• 1/3 to ½ head green cabbage, chopped
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro leaves
• 2 tbsp chopped roasted peanuts (optional)
• Sriracha for serving

Directions:

1. Combine the fish sauce, palm sugar, lemon juice, and rice wine vinegar in a small bowl and set aside.
2. Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients.
3. Add canola oil to wok and heat over medium-high heat. Stir-fry the protein until it starts to get brown and looks pretty cooked through. Remove meat/tofu from wok
4. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds.
5. Add the egg whites to the wok; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble.
6. Add the remaining ingredients toss after each addition: cabbage, noodles, sauce, cooked protein, and lastly, cilantro.
7. Toss everything until heated through, but no longer than 1 to 2 minutes total.
8. Add lime juice and taste for any additional needed seasoning.
9. Garnish with the remaining scallions and peanuts. Serve with Sriracha. Dish makes 3 servings. I had leftovers for lunch the next day and it was GREAT.

Thai-marinated protein

• ¼ cup soy sauce
• 1 tsp minced garlic
• 1 tsp sesame oil
• ¼ tsp ground ginger
• ¾ tsp turbinado (or brown) sugar
• 1 lb lean protein (chicken, tofu, and shrimp would be good)

1. Mix the first 5 ingredients together well.
2. Add protein to a Ziploc bag or other container and pour the marinade over.
3. Let sit in the fridge as long as you can…I did put this together before I left for work.

Healthy Twists:

• Used way less oil than is traditionally in a Thai dish. You know how you feel so heavy after getting takeout? Not so much here.
• Used egg whites instead of whole eggs. I want to try fried rice the same way.
• Added as many veggies as I could. You could always throw in additional vegetables depending on what you have on hand.
• Cut the sugar by a little bit. I usually cut sugar from all savory dishes due to our preference (but cut sugar from desserts? NEVER).