A few months ago I started experimenting more with international recipes but trying to make them a little healthier and less carb heavy. Here's a healthy Pad Thai recipe. Enjoy! Email me on Stephanie@naturalnutritiondubai.com or follow me on Instagram @stephanie.pech.
Ingredients:
Sauce
1 tbsp fish sauce
1 tbsp tamarind paste
1 tbsp palm sugar
Pad Thai
4 tbsp coconut oil
2 shallots
4 pickled mustard stem
1 bunch chives
½ cup dried shrimp
12 large fresh shrimp
2 packages of wet shirataki noodles (avail in Holland & Barrett)
2 eggs
2 heaping cups mung bean sprouts
½ cup chopped cashews
Garnish
Chives
Cashews
Red pepper flakes
Fresh limes
Mung bean sprouts
Directions:
Soak the dried shrimp in warm water until they begin to soften, then finely dice. Mix the fish oil, tamarind paste and coconut sugar. Set aside. Drain the noodles, set aside.
Thinly slice the shallots, dice the pickled mustard stem, and chop chives. In a large skillet, heat 2 tbsp of coconut oil and add the sliced shallots. Cook the shallots over high heat (make sure you keep stirring) until they begin to lose their colour but don’t burn - only a minute or so if the skillet is hot enough.
Add the chopped mustard stem and diced shrimp. Stir for one minute, letting the flavours mix, then add the drained noodles. Stir and mix all your ingredients well, then push to one side to make room for the eggs. Crack the eggs on one side of the skillet, and scramble briefly before working into the rest of the skillet’s ingredients.
Turn of the heat under the skillet, and add the chopped cashews, bean sprouts and chopped chives. Mix thoroughly, letting the remaining heat wilt the vegetables. Serve on a large plate and sprinkle with chives, red pepper flakes, limes, cashews and bean sprouts.