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Lilly’s Table

 
 
© Lillys-Table.com Photo of Pad Thai
 

Tags: vegetarian Dairy Free Gluten-Free Low-Glycemic Nut Free nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pad Thai

 

This classic Thai take out dish is easy enough to make at home. You can even chop all of the veggies and make the sauce ahead. Ten minutes before you want to serve dinner, boil the noodles, stir-fry the veggies and toss it altogether. If you want to avoid the fish sauce, use half tamari or soy sauce with water and a pinch of salt instead. Feel free to use tofu instead of shrimp as well for an easy vegetarian substitute for this dish.

Ingredients

  • 3 limes, about 1/4 cup of juice
  • 3 tablespoons fish sauce , or 1/2 soy sauce, water and a pinch of salt
  • 1½ tablespoon agave nectar, or brown sugar
  • 1 clove garlic, finely minced
  • 1 inch piece ginger, finely grated or minced
  • 1 teaspoon red chili sauce, optional if you like it with a bit of spice
  • 2 tablespoons coconut oil
  • 2 eggs, lightly beaten with a splash of water
  • 8 ounces shrimp, or tofu cut into cubes
  • 8 ounces rice noodles, pad thai fettucine style
  • 1 carrot, thinly sliced julienne-style
  • 1 bell pepper, thinly sliced
  • 1½ cup napa cabbage, shredded, optional
  • 1 cup mung bean sprouts
  • 4 sprigs cilantro, garnish, optional
  • 4 green onions, thinly sliced in strips
  • ¼ cup peanuts, finely chopped

Serving Size: 4 People

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Preparation Instructions

Bring a pot of water to a boil.

Cut a few slices of the lime and set aside for the garnish. Juice the remaining limes. Whisk with the other sauce ingredients including: fish sauce, garlic, ginger, agave nectar, and red chili paste if using.

Place a large skillet or wok over medium-high heat. Warm up a splash of the coconut oil and pour in the beaten eggs with a splash of fish sauce or pinch of salt. Spread the eggs out to fill the pan. Flip over the thin pancake of egg and cook on the other side for 1-2 minutes. Set aside.

Add another splash of coconut oil and saute the shrimp lightly on each side until they are cooked through. Set aside.

At this time, cook the noodles according to the package instructions, usually 3-6 minutes.

Add another splash of coconut oil and lightly saute the bell pepper and carrot strips. When the noodles are done, drain well and toss in the vegetables.

Pour in the sauce and add the shrimp & eggs back in. Toss lightly.

Top with the lime slices, mung bean sprouts, cilantro, green onions, and peanuts if using.