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How To Give Pad Thai A Healthy Makeover

When I go out for Thai food, I always order pad Thai. But after thoroughly enjoying every bite, crumb, and speck on the plate, I usually end up with a stomach ache and am guzzling water for the rest of the day a result of the rich, creamy sauce and mounds of sodium. That is why pad Thai is one of my favourite food makeovers!

Pad Thai, Thailand's most famous noodle dish, is the perfect balance of salty, sour, sweet, and spicy. It's really tough to beat!

When I go out for Thai food, I always order it. But after thoroughly enjoying every bite...crumb...speck on the plate, I usually end up with a stomach ache and am guzzling water for the rest of the day a result of the rich, creamy sauce and mounds of sodium. That is why pad Thai is one of my favourite food makeovers!

First, I only used a very small amount of oil (a bit for sautéing the onions and garlic, and a bit for the sauce). I used brown rice noodles instead of white rice noodles, and of course my favourite trick: I added plenty of vegetables!

You can swap the shrimp or tofu for a different protein like chicken or eggs. And those who can't tolerate gluten would just need to modify the sauce, as the noodles are naturally gluten free.

Ingredients:

For the sauce:

1 tbsp fish sauce

3 tbsp rice vinegar

Juice of 1 lime

1 tbsp ketchup

2 tbsp brown sugar

1 tbsp sesame oil

1 tbsp grated gingeroot

For the dish:

200 g (8 oz) dried wide brown rice noodles

2 tsp cooking oil

3 cloves garlic, minced

1/2 red onion, thinly sliced

1 cup extra-firm tofu, cut into 1/2 inch cubes

10 uncooked medium shrimp, peeled and deveined

2 large carrots, grated

2 medium zucchini, grated

2 cups bean sprouts

3 green onions, chopped

1/3 cup peanuts (unsalted)

1 fresh lime

Directions:

-In a small bowl, combine all sauce ingredients and set aside

-Place rice noodles in a large bowl and cover with boiling water. Let soak for ~7 minutes. Drain. (Be careful not to over soak)

-Heat cooking oil in a wok or large frying pan over medium-high heat

-Add onions and garlic and sauté until onions are tender

-Add tofu and shrimp. Cook shrimp until no longer pink. Cook tofu until each side is light brown and crispy

-Add noodles, sauce, carrots, zucchini, bean sprouts, and green onions

-Continue to sauté until mixture is hot

-Sprinkle with chopped peanuts, fresh lime juice, and serve

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