I have previously mentioned my love for Pad Thai and my dismay at my utter lack of Pad Thai resources now that I live in the country, boo hoo! However, I have always had high hopes that someday, just maybe, I’d be able to figure out a way to squash those cravings by making my own…or by having some lovely person come to me to make them for me…
So I continued my search and I finally came across a really great, easy version and it’s low calorie, too! The original recipe came from a great website called Brownies for Dinner (genius!) and I adapted it to suit Hubby’s likes.
Hope you like it, too!
8 oz Rice Noodles
3 T light brown sugar
1 lime, juiced
3 T low sodium soy sauce
1 tsp Siracha hot sauce
2 tsp canola oil
2 scallions, chopped whites and half of the green tops
1 medium garlic clove, minced
½ cup egg substitute
¼ cup chopped salted peanuts
3 T chopped fresh parsley
Additions: I added marinated chicken because that’s what I had on hand, but this would also be great with lots of veggies like cabbage, carrots, water chestnuts, bean sprouts, etc….
If you like "saucy" Pad Thai, double the sauce ingredients - but don't forget to add those calories to your total (an additional 36 calories per serving; not bad!)
**Make sure you have all of the ingredients ready; it goes pretty quick once you get started. Sorry about the lack of pictures - I'm telling you, it goes fast!!
In a bowl or baking dish, place the dry noodles. Cover them with hot tap water and set aside for about 20 minutes.
In a small bowl, stir together the lime juice, soy sauce, brown sugar, and Siracha hot sauce.
When the noodles are almost ready, heat the oil in a large pan or wok over very high heat.
Add the garlic and half of the green onions, sautéing for about 1 minute.
Add the egg substitute and scramble until almost completely cooked – remove to a plate and set aside.
Now, drain the noodles and add them to the wok along with the rest of the onion and the sauce. Cook for about 1 minute stirring it around a bit to get everything all good and happy together.
Add the eggs back in and stir it up again so that the eggs get all through it.
Remove from heat, top with parsley and peanuts, and dig in!! I like to add more Siracha and red pepper flakes because I like my Pad Thai spicy!
Calories 314 / Carbs 58g / Fat 6g / Protein 8g / Fiber 3g / Sodium 349mg