Healthy Pad Thai (Gluten Free, Vegetarian & Vegan)
Gluten free Pad Thai to make a healthy dinner taste amazing!
Vegetarian option: Use Tofu or Meat Replacements instead of Chicken
Vegan Option: If you want to make this Vegan, use the Tofu instead of the Chicken, and take out the two eggs, and add a little extra broth to the sauce. Viola!
Servings: 4
Calories Per Serving: 370
Ingredients:
- 3 chicken breasts (or 9 ounces of tofu – 2/3 of a package)
- 1 Package of Rice Noodles (7-12 oz)
- 2 Tsps Olive Oil
- 2-3 Cups Broccoli (chopped)
- 1/2 Red Pepper (diced)
- Can of Water Chestnuts
- Can of Bamboo Shoots
- Bean Sprouts
- 1 Large Carrot
- 1-2 Cups of Kale or Spinach
- 1/4 Cup Chicken or Vegetable Broth
- 3 Garlic Cloves (Minced)
- 2 Tsps Garlic (minced)
- 1 Lime (or 1/8 cup Lime Juice)
- 3 Tbsps Brown Sugar
- 3 Tbsps Rice Vinegar
- 1/2 Tsp Red Pepper Flakes
- 2 Tbsp Tomato Paste
- 2 Tbsps Soy Sauce
- 3 Tbsps Peanut Butter
- 1 Tbsp Sesame Oil
- 2 Eggs
- 1/2 Cup Peanuts (Dry Roasted Unsalted)
Directions
1. Preheat the oven to 400 degrees. Cut Chicken or Tofu into small 1/2-inch cubes. Put sesame oil in a small bowl. Toss each cube of Chicken or Tofu in the sesame oil lightly. Line a backing sheet with parchment paper and spread the tofu or chicken on the baking sheet. Bake for 40 minutes until golden brown. Set aside.
2. In a pan, combine broth, lime juice, brown sugar, rice vinegar, tomato paste, red pepper flakes, soy sauce and peanut butter. Mix together lightly with a whisk or fork and put on medium heat. Continously mix for a few minutes until all of the ingredients have melted and mixed together. Then, grate carrot with a cheese grater or carrot peeler into the mixture and mix in. Set to the side.
3. Cook the rice noodles according to package directions. Drain. Set aside.
4. In a pot or large pan, combine all vegetables, bamboo shoots, bean sprouts and water chestnuts together after washing and steam them or sauté until cooked but still tender. Drain any oil or water from the vegetables.
5. (If using eggs) In large pan, put noodles in and cook eggs while mixing until scrambled in the noodles.
6. Finally, in the largest pot or pan, combine noodles, veggies, and sauce. Mix thoroughly and add peanuts.
7. Enjoy!!
1. Preheat the oven to 400 degrees. Cut Chicken or Tofu into small 1/2-inch cubes. Put sesame oil in a small bowl. Toss each cube of Chicken or Tofu in the sesame oil lightly. Line a backing sheet with parchment paper and spread the tofu or chicken on the baking sheet. Bake for 40 minutes until golden brown. Set aside.
2. In a pan, combine broth, lime juice, brown sugar, rice vinegar, tomato paste, red pepper flakes, soy sauce and peanut butter. Mix together lightly with a whisk or fork and put on medium heat. Continously mix for a few minutes until all of the ingredients have melted and mixed together. Then, grate carrot with a cheese grater or carrot peeler into the mixture and mix in. Set to the side.
3. Cook the rice noodles according to package directions. Drain. Set aside.
4. In a pot or large pan, combine all vegetables, bamboo shoots, bean sprouts and water chestnuts together after washing and steam them or sauté until cooked but still tender. Drain any oil or water from the vegetables.
5. (If using eggs) In large pan, put noodles in and cook eggs while mixing until scrambled in the noodles.
6. Finally, in the largest pot or pan, combine noodles, veggies, and sauce. Mix thoroughly and add peanuts.
7. Enjoy!!
#xoAlex #GoldenRecipes
