We love Pad Thai and have tried so many times to create a healthy version of it at home. I think we've got the flavors and textures down now and here it is ... The main secret is cooking for a short time over high heat. This retains the flavors and crunch of the vegetables.
2 handfuls of rice noodles (For ~3 people)
(Try this brand available at most grocery stores)
Medium red onion- sliced
2 tablespoons minced garlic
1 tablespoon minced ginger
1-2 bunches of spring/green onion- chopped
4 eggs- beaten (Vegans, use 1 cup of crumbled tofu)
1 cup roasted peanuts- processed coarsely
2 carrots- grated
2 cups cabbage- thinly sliced
1 tbsp sri racha (or similar chili paste)
1/2 cup soy sauce
1 tsp sugar or jaggery
2 tbsp rice vinegar
Salt
Sesame oil (important ingredient- packs a flavor punch!)
Cilantro
Optional (2 cups bean sprouts, 1 cup thinly sliced green pepper, 2 cups grilled/sauteed firm tofu)
Cook noodles according to package. Refresh in cold water, drain.
Heat the sesame oil in a large pan/wok over high heat
Add the onions, ginger and garlic- cook for a few minutes. Onions should still have some bite/crunch to them
Add the lightly beaten eggs and stir until the eggs are almost cooked. Season with a little salt.
Add the cabbage (and optional green pepper)- cook for a few minutes
Add the carrots
Stir in the sauces, vinegar and sugar
Add the cooked noodles, toss
Season with salt
Mix in the green onions, cilantro and crushed peanuts (and optional bean sprouts)
2 handfuls of rice noodles (For ~3 people)
(Try this brand available at most grocery stores)
Medium red onion- sliced
2 tablespoons minced garlic
1 tablespoon minced ginger
1-2 bunches of spring/green onion- chopped
4 eggs- beaten (Vegans, use 1 cup of crumbled tofu)
1 cup roasted peanuts- processed coarsely
2 carrots- grated
2 cups cabbage- thinly sliced
1 tbsp sri racha (or similar chili paste)
1/2 cup soy sauce
1 tsp sugar or jaggery
2 tbsp rice vinegar
Salt
Sesame oil (important ingredient- packs a flavor punch!)
Cilantro
Optional (2 cups bean sprouts, 1 cup thinly sliced green pepper, 2 cups grilled/sauteed firm tofu)
Cook noodles according to package. Refresh in cold water, drain.
Heat the sesame oil in a large pan/wok over high heat
Add the onions, ginger and garlic- cook for a few minutes. Onions should still have some bite/crunch to them
Add the lightly beaten eggs and stir until the eggs are almost cooked. Season with a little salt.
Add the cabbage (and optional green pepper)- cook for a few minutes
Add the carrots
Stir in the sauces, vinegar and sugar
Add the cooked noodles, toss
Season with salt
Mix in the green onions, cilantro and crushed peanuts (and optional bean sprouts)
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