Low Carb Pad Thai Recipe By Tasty Food

PAD THAI RECIPE BY TASTY

Steps:

• To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika, and chili paste until the sugar is completely dissolved.
• Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.
• Slice chicken thighs into quarter inch strips and peel shrimp.
• Heat skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.
• Place chicken in the pan and sear until the outside has just changed to white.
• Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.
• Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.
• Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.
• Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.
• Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.
• Now, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. Serve warm.

ONE-POT PAD THAI RECIPE BY TASTY

Steps:

• Cook the noodles according to the package instructions.
• Toss with 1 tablespoon of sesame oil and set aside.
• Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
• Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
• Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
• Pour in the pad Thai sauce and toss to coat.
• Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
• Dish up and garnish with extra peanuts, green onions, and cilantro.
• Enjoy!

PAD THAI - LOWER FAT VERSION

Steps:

• Place noodles in a large bowl.
• Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
• Drain well and set aside.
• Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
• Set aside.
• Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
• Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
• Stir frequently until shrimp start to turn pink and chicken starts to turn white.
• Stir in egg mixture, then add drained noodles.
• Stir to evenly coat.
• If noodles begin to stick, reduce heat to medium.
• Add green onions, peppers, coriander, mint and bean sprouts.
• Continue stirring until noodles are heated through, from 1 to 2 minutes.
• Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
• Spoon into bowls and serve with lime.
• Note: You can substitute frozen pre-cooked shrimp for the fresh.

LOW FAT, LOW CAL, VEGAN PAD THAI

Steps:

• In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
• Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to; simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
• Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.