Healthy Pad Thai (Chicken and Shrimp)
Ingredients
Pad Thai Sauce
-
⅓
cup
brown sweetener
-
⅓
cup
water
-
1½
tablespoons
tamarind paste
-
1
tablespoon
soy sauce
-
1
tablespoon
fish sauce
-
1
teaspoon
crushed red pepper flakes
Pad Thai
-
8
oz
rice noodles
-
½
pound
raw shrimp, peeled and deveined
-
½
pound
boneless, skinless chicken breasts, cut into 1 inch cubes
-
to taste
salt and pepper
-
2-3
teaspoons
peanut oil
-
¼
cup
chopped onions
-
3
cloves
garlic, minced
-
1
cup
bean sprouts
-
2
tablespoons
chopped green onions
-
¼
cup
chopped roasted peanuts
-
2
eggs
beaten
Garnish
-
to taste
fresh lime wedges
-
to taste
bean sprouts
-
to taste
green onions
-
to taste
crushed red pepper flakes
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse with cold water.
- In a skillet or saucepan, combine all Pad Thai sauce ingredients and heat until the sweetener melts.
- Season the shrimp and chicken with salt and pepper. In a large skillet, heat peanut oil and cook the shrimp for 3-4 minutes until pink, then remove.
- Cook the chicken in the same skillet for 5-6 minutes until fully cooked, then remove.
- Add more peanut oil if needed, then sauté onions and garlic for 2-3 minutes.
- Add the cooked noodles, Pad Thai sauce, bean sprouts, green onions, and half of the peanuts to the pan and stir to coat.
- Move the noodle mixture to the side and scramble the beaten eggs in the pan, then mix everything together.
- Add the cooked shrimp and chicken back to the pan, stir, and top with remaining peanuts and garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
443
Total fat
11g
Total carbohydrates
57g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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