healthy pad thai

Sometimes Thai people eat Pad Thai too: A healthy version of Pad Thai

It’s funny that Thai food is most commonly associated with pad thai, when really Thai people don’t eat pad thai all that often. For my family, that’s because it’s always too greasy. However, my mom managed to healthify pad thai (at least to an extent) on one of the days that she actually had cravings for some. How exactly?

  • Pad Thai is made from soaked dried rice noodles, so using brown rice noodles instead of regular rice noodles makes a big difference.
  • When the oil is put into the wok before the stir-fry, leave it for a while to allow most of the oil to evaporate so that you can have a really really nice, dry final product but still using the stir-fry method. 
  • Instead of putting the scrambled egg in, use tofu (or just egg whites) instead
  • The protein component of this dish is already very low fat: shrimp, crab meat and tofu. So don’t skimp on those! 

If you’d like a full recipe for this Pad Thai, feel free to message me at redefiningfood

A salad I featured on my instagram account last week (@eatyourhealth) and thought I would share the recipe with you :) 

Spiralized:

  • 2 medium zucchini
  • 1 medium/large carrot

chopped:

  • baby bok choy
  • broccoli
  • snow peas
  • peppers
  • okra
  • sprouts
  • mango

Dressing (the star):

  • ½ mango (surprise surprise)
  • ¼ avocado 
  • half small garlic clove
  • slice of fresh ginger
  • 3 cherry tomatoes
  • 2 sundried tomatoes
  • cilantro
  • optional small bit of young coconut meat, I had it handy but the sauce is delicious with and without
  • ½ lemon juiced

enjoy xo

Pad Thai for dinner earlier tonight 😋 I have been craving this for soooo long and I finally made it! Made with brown rice noodles, tofu (cut into cubes, seasoned with nutritional yeast and broiled for 12 minutes tossing halfway), sautéed spiralized zucchini and carrot, red bell pepper, and broccoli; all tossed in a homemade sauce then topped with peanuts, red onion, bean sprouts, green onion, and chopped cilantro and parsley 👌

Sauce - whisk together ¼ cup coconut sugar, ¼ cup liquid aminos, 1 Tbsp tomato paste, 2 Tbsp rice vinegar, juice of 1 lime, and 2 tsp @chosenfoods spicy sesame oil.

Instagram - goodhealthgoodvibes

Pad Thai Zucchini Noodles

A few weeks ago I ordered a “spiralizer” from Amazon. I’m sure you’re thinking, what in the world is a spiralizer?! It’s a little machine that takes your zucchini, carrots, sweet potatoes, basically anything, and makes them into noodles! It comes with 3 blades so you can make 3 different sizes of noodles. There are a few different types of spiralizers out there…but this is the one I bought and I absolutely LOVE it.

This machine is great if you’re a pasta lover (like I am) and are looking to cut back on regular noodles. 

Once I got my spiralizer, I could not wait to try it out. I wasn’t sure what kind of sauce I was going to put on my noodles, so I searched Youtube. I’ve been a longtime fan of Megan Elizabeth, If you don’t know who she is, you should really check her out! She is a low fat raw vegan, which means she only consumes fruits, vegetables, and little nuts or seeds.

I saw that she had a “Pad Thai” recipe so I thought I’d try it.

Let me tell you, it was AMAZING! You can’t even imagine how flavorful this is. Once you try this recipe, I bet you won’t even miss the regular pasta!

I can’t wait to play around in the kitchen and come up with some zucchini noodle recipes. I’m sure I will post them soon!

All credit for this great recipe goes to Megan Elizabeth

Here are the ingredients she used:

Dressing:
½ cup of fresh OJ
1/3 cup fresh coconut meat
½ cup cilantro
1/3 cup chopped scallions
2 Tbs fresh lemon juice
1 ½ Tbs raw tahini
2-3 leaves of fresh sage
1 quarter sized slice of ginger

Noodles:
4 cups spiral zucchini
½ cup spiraled or shredded carrot
1/3 red pepper sliced very thin

I changed the recipe around a little bit when I made it. 

Here is what I did:

First, I spiralized my zucchini. I just eyeballed all of the ingredients. I used 1 large zucchini and to me that looked like about 4 cups.

Once I spiralized my zucchini, I added the 2 tbs of lemon juice to the noodles. Megan suggests doing this because it’ll break down the noodles a little and make them softer to chew.

After I tossed the lemon juice with the noodles, I added the rest of the dressing ingredients into my blender. I did not have fresh sage, so I added about 1 tsp of dried sage. I also added a little less than 1 ½ tbs of tahini. If you’re not sure what tahini is, it’s basically ground up sesame seeds. 

Once you’ve blended your sauce, go ahead and add it to your noodles.

I decided not to add carrots into this, but I’m sure it would be delicious with them.

I cut up my red pepper, tossed my noodles with the sauce, and added a touch more cilantro to the top.

I highly suggest trying out this recipe if you’re looking to incorporate some raw foods into your diet. This figure friendly, healthy, nutritious recipe will definitely become a staple in my diet.

Four for you Megan Elizabeth, you go Megan Elizabeth!

My spiralizer!