This healthy pad Thai is a staple in my recipe book! Pad Thai is one of my favorite dishes. Unfortunately, in many restaurants it’s not all that healthy. On my recent trip to Thailand, I participated in some cooking classes, where I learned how Pad Thai is traditionally made. It was so much fun cooking with local Thai people and learning how they make their food! Thai food is one of my favorite cuisines. This Healthy Pad Thai uses all the great flavors from Thailand, but with much more nutrients!
The key to a good healthy pad Thai is the flavors. It is important to have a good balance of salty, sweet, sour, and spicy. In traditional Thai cooking, fish sauce, sugar, lime, and Thai chillies are used to achieve this balance.
I like to add tons of veggies to my healthy pad Thai to boost its nutrition.
- 5 ounces brown rice noodles
- 1/2 cup shredded carrots
- 1/2 cup snap peas
- 1/4 cup garlic chives, roughly chopped
- 1 cup bean sprouts
- 1/4 cup cilantro, roughly chopped
- 2 tbsp crushed peanuts
- 1 tbsp avocado oil (or sunflower oil)
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp honey
- 1 tbsp oyster sauce
- juice of 1/2 lime
- 1 Thai chilli, finely chopped
- Soak your rice noodles in a bowl of warm water for 5-10 minutes until soften, but still a bit firm.
- Heat your avocado oil in a large skillet or wok, add noodles and cook for about 1 minute on medium-high heat.
- Stir in the shredded carrots, snap peas, garlic chives, and sprouts, and cook for another minute.
- Add in your sauce and mix together.
- Lastly add your cilantro, then turn off the heat.
- Transfer to a large plate, and top with crushed peanuts, and lime juice.
*If you cannot find garlic sprouts, you can use spring onion as a replacement
* Make sure to taste your healthy Pad Thai before transferring it to a plate. Don’t be shy to add more spice if your palette desires it!