We love Thai food, it’s fresh and so delicious as it satisfying. We wanted to share a healthy version of Pad Thai with you and is quick and tastes authentic. We are going to show you our with shrimp, but you can use your favorite protein.
This serves 4 – 6 people
- 2 – 3 lbs of shrimp
- 1 – 1/2 packages of rice noodles, chose your preferred thickness (one of our packages contain 14 oz of dry noodles)
- 2 whole eggs
- 2 tbsp fish sauce
- 1/2 cup of Tamarind sauce, make it fresh it will be better
- 6 cloves of garlic, minced
- 1 tsp ground dried chili pepper (we use the seeds from the dried red Thai chilis)
- 1 pinch of fresh ground pepper, to taste (black pepper is fine)
- 1 lime
- 4 large shallots, minced
- 1 tbsp palm sugar
- 8 tablespoons tamarind pulp (or 2 – 3 tbsp paste) we prefer the fresh version – well worth it!
- 4 tbsp coconut oil
- 1-1/3 cup bean sprouts
- 1/2 cup chives (coarsely chopped)
- 2 tablespoons macadamia nuts, crushed (we substitute these for peanuts, as peanuts can carry dangerous fungus)
This will be best in a large Wok. Add coconut oil heat on high, add macadamia nuts and roast them until they get light brown and remove to cool and set aside. Now add garlic, shallots, fish sauce, tamarind, palm sugar and cook until nice and glossy.
In the meantime boil noodles in salted water for about 3 minutes and drain. Set aside.
Now add eggs to garlic and shallots and cook on medium-high breaking the eggs up with your cooking spoon. Quickly add shrimp, pepper and any additional Thai chilis that you would like for spice; we eat Thai spicy. Stir shrimp in until they are about half way cooked and then add noodles, which should still be warm. Mix very well and serve with a lime on the side.
Guaranteed you will love this! Jo & Henry
All of the fish sauce I’ve ever found on the market lists wheat as one of the ingredients. Have you found a wheat-free, gluten-free version? If so, please specify for your readers, so they don’t accidentally ingest an ingredient which you have warned them not to ingest.
Try this one: http://whole9life.com/2012/06/red-boat-fish-sauce/
That looks yummy, I only hope you don’t use farmed tiger prawns.
I just found your site (coconut whipped cream: hurrah!) and you seem well informed and aware.
The increased popularity of tiger prawns are distroying the mangrove. And we need the mangrove. Please google it if you like, you will find information from a source you trust.
Yes Ylva you are completely correct. Being informed and conscientious is key for us in all of our creations. Thank you!
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