Save money + calories with this delicious homemade dish.
With the average plate of pad thai coming in at over 900 calories, it can be difficult to justify eating more than half a day’s calories in one sitting. Spare yourself the calorie overload with this delicious, guilt-free version of traditional pad thai.
Pad Thai is by far the one of the most popular dishes at any Thai restaurant, but have you ever tried to find a lighter, real food version while you’re out and about? It’s like trying to find a needle in a haystack! Because both of our families love this savory dish, we set out to create a lighter version that has less calories, uses FfL-friendly (real food) ingredients and doesn’t involve frying.
This recipe is made with FfL-friendly ingredients and tastes like it came straight out of the kitchen of your favorite Thai restaurant. The crunch, texture and flavor will fill up your belly and bursts with authentic flavor. It will rival any restaurant style pad thai and requires barely any prep or clean up.
Top tips for prepping ahead: (on your food prep day or the night before)
Pre-chopping, cutting or cooking ingredients really helps to reduce stress and simplify dinner on busy weeknights.
- Prepare peanut sauce
- Chop chicken into small cubes
- Peel shrimp
Can I make extra sauce and freeze it?
You sure can. In fact, we recommend it! We keep a mason jar or two in the fridge or freezer for a flavorful sauce that’s perfect for dipping and drizzling. Some favorite ways to use leftover sauce:
- A dip for grilled chicken or chicken kabobs
- To dress a Thai Salad
- Served with homemade Spring Rolls
- In a stir-fry, Asian noodle dish or ramen
- Served with grilled shrimp
- With crispy baked tofu
Pad Thai with Peanut Sauce
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Course: , -
Prep Time: 15 minutes - Cook Time: 15 minutes
- Total Time: 30 minutes
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Yield: 4 1x
Description
This recipe will rival any restaurant style pad thai and requires barely any prep or clean up. The crunch, texture and flavor will fill up your belly and bursts with authentic flavor!
Ingredients
- 1/4 cup chicken or vegetable broth
- 1 tablespoon Bragg’s liquid aminos
- 3 tablespoons coconut palm sugar
- 2–3 tablespoons nut butter
- 1 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- 1–3 teaspoons hot sauce (to taste depending on heat preference)
- 1 teaspoon garlic , minced
- 1 teaspoon ginger , finely chopped
- 6 ounces brown rice noodles
- 1 teaspoon extra virgin olive oil
- 1 pound chicken breast , chopped into small cubes
- 2 large eggs
- 1 pound shrimp , peeled and deveined
- 1/2 – 1 whole jalapeño , finely chopped (optional)
- 1 teaspoon ginger , finely chopped (optional)
- 4 ounces bean sprouts (approximately 1 heaping cup)
- 1 (8 oz.) can water chestnuts
Instructions
- Whisk together sauce ingredients and set aside. (For a creamier consistency, blend in a high-powered blender for 30-60 seconds.)
- Cook noodles according to package directions. Rinse in a colander and set aside.
- Over medium heat, add oil to a large skillet. Add chicken breast and cook until browned and mostly cooked through. Push the chicken to one side of the skillet. Crack eggs into the skillet, using the space created. Scramble and cook for 1-2 minutes. Combine the eggs with the chicken on one side of the skillet.
- Add the shrimp to the skillet, using the space left and cook for several minutes. (If necessary, drain any excess water from the shrimp.) Mix eggs, chicken and shrimp together.
- Add the noodles, jalapeño and ginger to the skillet and pour the peanut sauce over the noodles. Reduce the heat to medium-low heat. The mixture will be a bit watery at first but will begin to thicken. Cook for 3-5 minutes, stirring frequently. Once sauce has thickened, add bean sprouts and water chestnuts. Stir and cook an additional 2 minutes.
- Remove from heat and top with desired garnishes. Enjoy!
Notes
We recommend organic ingredients when feasible.
Substitutes
Replace chicken or vegetable stock with water (if you’re in a pinch).
Soy sauce can be used in place of liquid aminos.
Fresh squeezed lime juice is preferred but bottled can be used as well.
You can substitute rice wine vinegar by doubling the lime juice.
Use 1/4 tablespoon of ground ginger for 1 tablespoon of fresh ginger (about a 1″ knob of ginger root, minced).
Nutrition
- Serving Size: 4
Keywords: Pad Thai, Peanut Sauce
Category :Recipes
Method :Prep Now, Cook Later, 30 Minute Meals
