Who doesn’t like pad thai? Something about the combination of sweet, sour and salty just gets me every single time. Something else also happens every. single. time. I feel AWFUL. I know I’m not the only one who feels bloated, tired and uncomfortable. Even though the base of rice noodles, veggies and meat sounds like a healthy trio it is loaded with copious amounts of fat and sodium.
Pad thai has been on my recipe list for a while now. I think most home cooks steer clear of asian flavours because they seem complicated. Once you build up your pantry with the basic sauces however, most asian dishes can be tackled with ease. Whats best is that you can control all the ingredients that go inside. You really dont need so much oil, salt and sugar to get the awesome flavours. Use fresh herbs and spices and you’ll see that you actually prefer your own cooking to what you get in restaurants!
My favourite thing to hear from friends, family and guests who eat my food or try one of my recipes is how surprised they are by how great it tastes while still being good for you. What’s best is that everyone feels so much better. People dont want heavy. Why eat a meal if you are going just feel awful and potentially guilty afterwords. You want to feel energized, light and satisfied. And that’s exactly what this Pad Thai will do! I will eventually tackle a raw version of this dish, but these mung bean noodles were an awesome addition.
Mung Beans are packed with protein, fibre and vitamins. If you are not in the mood for meat or tofu, you will get plenty of extra nourishment from the noodles itself. I found these noodles at a speciality grocery store. Check your asian markets or health food stores! If you cant get your hands on these, try using buckwheat soba or brown rice noodles! Also, the tofu can be replaced with chicken or beef. Bon appetit!
• 1 package mung bean noodles or noodle of choice
• 1 1/2 cup bean sprouts
• 2 garlic cloves (finely chopped)
• 1 inch piece of ginger (finely chopped)
• 2-3 limes
• 2 tbsp fresh cilantro
• 1 jalapeño or chilli pepper (seeds removed, chopped)
• 1 package non GMO tofu (cubed) or meat of choice
• 1 red pepper (chopped)
• 1 cup broccoli
• 1 medium yellow onion (chopped)
• 2 eggs (lightly scrambled) (optional)
• 3 tbsp cup roasted peanuts (roughly chopped)
• 2 tbsp sprouted buckwheat
• 2 tsp coconut oil (divided)
• 1 tsp sesame oil
• few dashes fish sauce (to taste)
• 1/4 cup all natural creamy peanut butter
• 2 tbsp gluten free tamari
• 8 drops stevia or 1 tsp honey
• 4 tbsp apple cider vinegar
• juice of one lime
1. Cook noodles according to package directions. Drain, toss in sesame oil and set aside.
2. In a small bowl, whisk sauce ingredients until combined. Set aside.
3. Heat 1 tsp coconut oil in a wok or large pan, and cook onion until tender about minutes.
4. Add garlic, ginger, peppers, bean sprouts, broccoli and cilantro. Sautée for about 5 minutes. Place in a bowl and set aside.
5. Heat remaining coconut oil on medium-high heat and cook tofu until browned. Then re-add veggies and the eggs. Stir until the egg is cooked through. Then add the noodles and pad thai sauce. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.