Healthy Pad Thai

This Healthy Pad Thai recipe is the best way to curb those takeout cravings in the healthiest way possible. It's yummy, authentic, easy and nutritious!

Course: Lunch & Dinner Recipes

Cuisine: Asian

Keyword: Dinner, Noodles

Skill: intermediate

Servings:

Calories: 589kcal

Ingredients

8 oz dried wide, flat rice noodles
.25 cups fresh lime juice, about 2 limes
3 tbsp fish sauce, or tamari/liquid aminos
1 tbsp chili sauce, such as Sriracha
1 tbsp packed dark-brown sugar
2 tbsp ghee or high heat cooking oil
2 large eggs, lightly beaten
1 package (14 ounces) firm tofu, drained, cubed, and patted dry
2 medium carrots, peeled and shredded
2 garlic cloves, minced
8 scallions, white and green parts separated and thinly sliced
Flaked salt
1 cups bean sprouts
2 tbsp roasted salted peanuts, chopped
.25 cups fresh cilantro leaves

Instructions

Using boiling water, soak noodles according to package instructions; drain and drizzle with sesame oil or any light-colored flavorless oil and set aside. In a small bowl, whisk together lime juice, fish sauce, chili sauce, and brown sugar.
In a wok, heat 1 tablespoon of ghee over medium-high. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add a little more ghee to wok and heat. Add tofu in a single layer and cook until golden brown on both sides, about 5-7 minutes, flipping halfway through. Transfer to cutting board.
Add remaining ghee, carrots, garlic, and scallion whites to wok and cook until softened, about 3-5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with flaked salt. Divide among four plates and top with bean sprouts, peanuts, cilantro, and green scallion tops.

Nutrition