Pad Thai is a fabulous Asian dish that can be made in a variety of ways. I was first introduced to Pad Thai about nine years ago. A friend of mine took me to lunch at Lime Leaf…a local Thai restaurant in my hometown of Spartanburg, SC. Funny, it had never occurred to me to go to a Thai restaurant. Yes, I had quite an under-developed palate at the time. I loved good food with lots of flavor, but was still stuck in a rut of eating only what I was taught to eat growing up in the South.
I remember being so shocked to find that Thai food had tremendous flavor and on top of that, many Thai dishes are made with fresh veggies. I have grown to love Thai food of any kind and have incorporated it whenever I can into our clean diet. I love the spicy flavors in Thai cuisine and the variety of ways you can add spice to a Thai dish…. or not. It’s your choice. Spicy or not spicy… it’s still amazing and fresh.
I had never made Pad Thai at home until last weekend. I just had a hankering for Thai noodles so I thought to myself, “Surely I can make a healthier version of this dish.” As I searched online for Pad Thai recipes, I was inspired by several. One, I found on the blog, A view from Great Island. Sue has a talent with Asian food and her recipes always catch my eye. I did however want to add more veggies to my dish and up the nutritional value….so that idea came from The Food Network and Rachel Ray’s recipe. My sauce was a combination of both of these two recipes as well as the basic recipe for Pad Thai on the back of the Annie Chun’s rice noodle box. I also omitted the brown sugar that all the recipes called for and replaced it with the natural and healthier agave sweetener.
My husband Lee was amazed that I had made this dish at home because as he put it, “This is a restaurant quality meal, Honey.” To me…. it’s better than a restaurant because I know what went into this dish and I know that it’s healthier and cleaner than anything that I could order at a Thai restaurant.
Amaze your husband with this delicious version of Pad Thai. Happy Sunday everyone and enjoy!
|Pad Thai with Shrimp.... A Clean and Healthy Asian Dish|| |
- I box of rice noodles (Annie Chun's brand)
- 1 Tbsp. of sesame oil
- 3 cloves of garlic, crushed
- 1 pound of wild caught shrimp, peeled, deveined and tails removed
- 4 organic carrots, julienned into 2-3 inch pieces
- 2 cups of organic sugar snap peas, ends trimmed and cut in half
- 1 cup of organic bean sprouts
- 4 organic scallions, chopped fine
- ½ cup of cilantro, chopped
- ½ cup of roasted, unsalted peanuts, chopped
- For the Sauce:
- ½ cup of lime juice
- 2 Tbsp. of fish sauce
- 2 Tbsp. of soy sauce
- 1 Tbsp. of rice vinegar
- 3-4 Tbsp. of agave
- 1 tsp. of crushed red pepper flakes
- In a small bowl, whisk together the ingredients for the sauce and set aside.
- Heat the sesame oil in a large saute pan over medium to high heat.
- Add garlic and shrimp to pan along with 2 Tbsp. of the sauce. Stir fry the shrimp until the shrimp are done and no longer translucent. Approximately 3-5 minutes.
- At the same time, bring water to a boil in a separate small saucepan. Once water is boiling, remove from heat and place rice noodles into the boiling water and allow to sit for 8-10 minutes only.
- Remove shrimp from the saute pan and set aside. Place carrots and sugar snap peas into the pan along with another 2 Tbsp. of the sauce. Reduce heat to medium. Stirring often... cook the veggies until they are tender crisp. Approximately 5-8 minutes.
- Next add bean sprouts and scallions to the veggies and stir fry until heated through.
- Reduce heat to low and add the shrimp back to the saute pan, pour in the remaining sauce.
- Drain the rice noodles and add them to the saute pan with veggie/shrimp mixture.
- Using tongs lightly toss to coat all ingredients with the sauce.
- Add cilantro to the pan and toss to incorporate throughout the noodles.
- Serve immediately and garnish with chopped peanuts.