Simple and Healthy Pad Thai (Gluten & Dairy Free)
I’ve been eating a ton of take out lately and decided IT NEEDS TO STOP! When I saw a box of Annie Chun’s Pad Thai Brown Rice Noodles at my grocery store (you can order from Amazon, too) I thought I could make my own healthier version of my favorite take out: Pad Thai. The list of ingredients may seem overwhelming at first but it was really quite simple to make, once all the ingredients are prepped. The end product was delicious, and I will definitely be making it again soon!
First let’s talk about the noodles. They were great! They only take four minutes to boil and have a wonderful texture and flavor. They weren’t expensive (I got them at my local grocery store) and they can be bought on amazon, too! The box contains four servings (8oz total) of noodles and only two ingredients: brown rice flour and water. I guess the only negative thing is once opened, the plastic covering they come in does not seal back up, so I had to store the unused noodles in a separate plastic bag. You can use any rice noodles you want of course, but these are my suggestion to you :)
Now for the Pad Thai Recipe!
Ingredients (serves 2):
4 oz Pad Thai Brown Rice Noodles
Shrimp (5-7 per person)
1 Garlic clove, thinly sliced
2 carrots, shredded
2 eggs, beaten
Cashews (2 big handfuls)
For topping (optional):
Cashews, crushed
Cilantro, chopped
Lime wedges
Green onion, chopped
Red pepper flakes
For the sauce (mix together):
1 T nut butter
2 T honey/maple syrup
1 T lime juice
1 T rice wine vinegar
2 T fish sauce
2 T coconut aminos
Sriracha or red pepper flakes (to taste, optional)
*Once mixed, taste the sauce and adjust it to your liking!
Directions:
Prep your ingredients. Slice the garlic, shred the carrots, scramble eggs, crush some cashews, chop cilantro and green onion for topping, and cut some lime wedges.
Cook noodles according to package instructions (bring water to a boil, and boil noodles for 4-5 min) and set aside
While noodles cook, make the sauce.
Cook shrimp (1-2 minutes per side) using a couple T evoo in a cast iron skillet (or skillet of your choosing) on medium heat along with the garlic and carrots. Season with salt.
Push shrimp, garlic, and carrots to one side of the pan and scramble the eggs on the other (add more oil if needed), chopping them into little pieces.
Add noodles and sauce the skillet, and combine ingredients.
Divide into two bowls, add toppings, and devour!