Easy Pad Thai!

One of my favorite dishes is now taken off the take-out list. This is actually really easy to make at home and way healthier!

Some Pad Thai that I order either doesn't provide enough vegetables to my liking or it may just plain have mystery ingredients like MSG (monosodium glutamate which is used to provide an "umami" or savory flavor profile in asian cooking). Although the FDA has listed it on the GRAS (generally regarded as safe list) it has been known to cause headaches and so I tend to try to avoid it as well as extra salt in my diet when I can. Making it at home gives me more control on what I can add or not add, and it's cheaper!

I love cilantro, scallions, and loads of lime juice, the crunch of fresh bean sprouts and the slight spice of Siracha. 

So without further adieu, here is the recipe for some easy peezy pad thai. 

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Recipe

8 oz box of rice noodles (I used a Anne Chung's 1/2 box for two servings or whole box for left overs)

1 bunch broccoli

1/2 cup cut up scallions

2 TBSP brown sugar

2 TBSP lime juice (or whole lime squeezed) and wedges for serving

3 TBSP soy sauce (low salt) or fish sauce

1 squirt (1/8 TBSP) Sriracha (optional)

2 teaspoons vegetable oil

3 scallions white and green parts separated and thinly sliced

1 minced garlic clove

2 large eggs (optional)

1/2 cilantro cut up

1/4 cup peanuts (unsalted for lower sodium)

1/2 cup bean sprouts

1/2 cup julienne carrots 

2 TBSP tamarind - can substitute lime for tartness (optional)

2 chicken breast cut up into pieces (marinate in same sauce in recipe or just soy sauce)

Boil the noodles according to package directions and drain. In a small bowl whisk together brown sugar, lime juice, soy sauce, and Sriracha. Make an extra batch if you want to saute the chicken. Cut up your vegetables and heat oil in a large skillet over medium-high heat. Add the scallion whites and garlic and cook until it starts to smell nice (about 30 secs. I love this smell!) Add the eggs to the pan and scramble it up with the scallions and garlic until eggs are set and move to a plate. In a separate pan cook the chicken through with the sauce/soy sauce. Throw the carrots and the broccoli into the pan you cooked the eggs in to saute for about 5 minutes or until tender, then add the noodles, scallion greens and sauce to the pan, cooking and tossing for about 1 minute. Add the egg mixture and toss to break eggs up gently. Serve noodles warm topped with the chicken, cilantro, bean sprouts, and lime wedges.

Nutrition info per serving:

Calories - 335 kcal

Fat - 11g

Protein - 18g

Carbohydrate - 38g

Sodium - ~580mg

Sugar - 12g