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!
• 2 tsp sesame oil (divided)
• 1 1/2 cup bean sprouts
• 2 garlic cloves, finely chopped
• 1 inch piece of ginger, finely chopped
• 1 jalapeño or chilli pepper (seeds removed, chopped)
• 1 red pepper, sliced
• 1 cup broccoli
• 1 yellow onion, sliced
• 1 package non GMO tofu (cubed) or meat of choice
• 2 eggs (lightly scrambled) (optional)
• 3 tbsp roasted peanuts
• 2 tbsp sprouted buckwheat (optional)
• 1 package mung bean noodles or noodle of choice
• fresh cilantro and/or mint for garnish
• few dashes fish sauce (to taste)
• 1/4 cup all natural creamy peanut butter (or nut butter of choice)
• 2 tbsp gluten free tamari
• 1 tbsp coconut sugar
• 2 tbsp apple cider vinegar
• juice of one lime
1. In a large mixing bowl, whisk sauce ingredients until combined. Set aside.
2. Heat 1 tsp sesame oil in a wok or large pan, and cook onion until tender about minutes.
3. Add garlic, ginger, peppers, bean sprouts, and broccoli. Sautée for about 5 minutes. Add veggies into your sauce bowl. Do not mix.
4. Begin to cook noodles according to package directions.
5. Heat remaining coconut oil on medium-high heat and cook tofu until browned. Stir in egg and toss until cooked through. Place tofu and cooked noodles into the bowl that has the sauce and veggies. Toss until fully coated and finish with a good squeeze of lime and chopped cilantro and mint. Toss with peanuts and buckwheat groats if desired, before serving.