This week both Bo and I were craving Pad Thai in all its peanut greatness. But, since we’ve become more aware of our food selection we knew ordering take out was not the best idea. I sought out the advice of many different blog queens who all had wonderful suggestions. But, based on the ingredients I had on hand, and the flavor we were craving, I ended up using a great recipe that Aimee sent me. This was a great choice as it was fresh, bursting with flavor, very easy, and probably half the price of what we would have paid for NYC pad thai from a restuarant we’d trust.
The recipe below is Aimee’s recipe and I have included my adjustments in red. In addition, for your reference, i’ve added links to some other great recipes that were shared with me upon my email request on Tuesday.
Enjoy!
Aimee’s Healthier Pad Thai
Ingredients:
8 oz. rice noodles We used two packages of Shirataki Noodles instead
1 lb. tofu We used 1 lb cut up boneless, skinless chicken breast
3 T “crunchy” natural peanut butter
1/3 cup sugar or stevia
1/3 cup soy sauce
1/3 cup lime juice (or lemon)
1/2 tsp. red pepper flakes
2 cups bean sprouts
1 small bunch green onions, chopped, including greens
1 small onion, chopped
2 cups of mixed vegetables, steamed, microwaved or stir-fried
3/4 tsp. garlic powder
2 T sesame, peanut, or canola oil
Water as needed
Optional:
1″ piece of ginger minced or powdered ginger
Sliced lemons
Directions:
- Prepare rice noodles, drain and set aside.
- Squeeze tofu completely dry. Cut tofu in 1/4″ to 1/2″ squares and set aside.
- Mix peanut butter, sugar, soy sauce, lime juice, and red pepper flakes. Set aside.
- In wok, stir fry garlic and tofu in 1 T oil until lightly browned.
- Add remaining oil, onions, and optional ginger stir fry two minutes.
- Add vegetables, water if needed, stir fry one minute.
- Add peanut mixture, bean sprouts, and noodles. Stir fry until all is hot and sauce thickens.
- Garnish with optional sliced lemons.
- Serve immediately.
- Enjoy!
Other Pad Thai Recipes:
