Pad Thai is a favourite in our house but trying to find a version that is not too spicy for the Divas has always been a challenge. Also, at an average of $14 an order plus tax and delivery it doesn't make for very economical dinner.
Luckily I found this gluten free version that isn't spicy that the girls love. You can use chicken, shrimp, chickpeas or tofu and by substituting different vegetables and proteins you can make a different version every time.
Rice noodles, veggies, water, soy sauce and a protein are all you need to make this fantastic dish in minutes.
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MAKES: 4 SERVINGS
• 1 pkg Pad Thai Seasoning (3)
• 3/4 C (180 ml) hot water
• 2 Tbsp (30 ml) soy sauce
• 1 Tbsp (15 ml) oil
• 1/2 lb (225 g) bite-sized pieces of boneless, skinless chicken breast, or shrimp, or tofu
• 2 C (500 ml) red bell pepper, sliced
• 2 eggs, beaten
• 4 C (1 L) cooked rice noodles
• Garnish:
• 1 lime, juiced
• 2 C (500 ml) bean sprouts
• 2 Tbsp (30 ml) chopped, roasted peanuts, optional
• Sriracha Sauce, prepared, optional
Stir seasoning with hot water and soy sauce, set aside.
I like to use a mix of vegetables and this dish is a great way to use up what's in your fridge. The girls love broccoli and grated carrots and I love peppers and mushrooms.Baby bok choy is a favourite with the adults when we are entertaining.
Heat the oil in a Wok & Glass Lid over medium-high heat and stir-fry the
chicken or shrimp with your vegetables for 5 minutes until fork tender.
Add the eggs and stir-fry for 2 more minutes.
Add noodles and prepared sauce, tossing to heat through.
Garnish with peanuts and Sriracha Sauce, if desired.
Serve in individual bowls, and top with lime juice and bean sprouts. We also like to add chopped cilantro and green onions to ours.
One package serves 4 with only 370 calories and 8 grams of fat per serving.
Message me to order your Pad Thai or try our Thai Red Curry or Thai Green Curry!
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