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  • Meredith Evangelisti

Pad Thai

Updated: Feb 28, 2019

Pad Thai is so delicious but I am always hesitant to order this dish because it is so high in carbs and fat. Some versions have anywhere between 25 gms to 55 gms of fat per serving and (if noodels or rice are used) anywhere between 40 gms to 97 gms of carbohydrates.

I am always trying to find ways to clean up recipes. I came up with the following recipe where I substituted regular peanut butter for Powdered Peanut Butter. If you haven't tried this yet its a MUST! It is dry roasted peanuts that all the oils and fats are pressed out of. I also substituted Shirataki Noodles for regular rice, noodles or pasta. Shirataki noodles are gluten and soy free, they have very low carb content (some brands even have less than 1 gm per serving). Give it a whirl and let me know what you think!

Here is what I used:

Peanut Sauce: 6 Tbsp. powdered peanut butter 8 oz. low-sodium chicken broth 1/2 Tbsp. sriracha 1 1/2 Tbsp. honey 1 1/2 Tbsp. low-sodium soy sauce 1 tsp. freshly grated ginger 2 tsp. cornstarch

Stir Fry: 1 8oz package of Shirataki Noodles 1 Tbsp. coconut oil 12 oz of chicken breast cut into 2 inch cubes 2 cups broccoli slaw 1 red pepper, sliced 1 cup sugar snap peas 1/4 cup chopped cilantro

Here is what I did:

1. Made the peanut sauce in a small saucepan, whisking together the powdered peanut butter, chicken broth, sriracha, honey, soy sauce, and ginger. Brought it to a boil, and then reduced the stove to medium-high heat. Sprinkled the cornstarch over the top, and whisked for about five minutes. Once the sauce had reduced enough to thicken, removed from heat. Set it aside as I prepared the stir fry. 2. Rinsed the noodles. In a non-stick skillet I sautéd until I heard them squeak. Transfered to a plate and set aside. 3. Placed a large wok or heavy skillet on the stove on high, and heated the coconut oil. Cooked cubed chicken until thoroughly cooked. 4. Added the broccoli, red pepper, snap peas, green onions, and half of the chopped cilantro. Poured about ¼ cup water into the wok or pan and allowed it to steam for a couple minutes. 5. When the vegetables were tender, added the noodles to the pan. Poured the peanut sauce on top, and tossed the ingredients together to coat. 6. Transfered to a serving dish immediately, and garnished with the extra cilantro.

Makes 4 servings.

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