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Easier and Healthier Pad Thai

A lighter version of the classic Pad Thai, packed with protein and fresh ingredients, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 3.5 tablespoon palm sugar, finely chopped Use fresh for best flavor.
  • 3 tablespoon water
  • 4 tablespoon tamarind paste Can be substituted with lime juice and brown sugar if unavailable.
  • 2.5 tablespoon fish sauce Can substitute with soy sauce or coconut aminos for a vegan option.
Main Ingredients
  • 12 medium shrimp (head-on if possible for flavor) Can substitute with chicken or tempeh.
  • 1/3 cup neutral oil (canola or grape seed) Use for sautéing ingredients.
  • 3 tablespoon chopped shallots
  • 3 cloves garlic, chopped
  • 85 g pressed tofu, cut into small pieces
  • 1/2 teaspoon chili flakes Adjust to taste.
  • 2.8 oz glass noodles, soaked and drained Ensure they are soaked properly before cooking.
  • 1/4 cup water To help absorb flavors.
  • 2 large eggs
  • 4 oz bean sprouts Approximately 2.5 cups.
  • 2.5 oz garlic chives, cut into 2-inch pieces
  • 1/4 cup roasted peanuts, chopped For garnish.
  • 1 lime for that zesty finish Serve with wedges.

Method
 

Preparation of Sauce
  1. In a small pot, warm the palm sugar over medium heat, stirring until melted and caramelized (about 3-5 minutes). Once golden, turn off heat and mix in water, fish sauce, and tamarind paste. Set aside.
Cooking Shrimp
  1. Peel and devein the shrimp, reserving the heads. In a wok, heat 2 tablespoons of the neutral oil and sauté the heads until golden. Strain and keep the oil for added flavor.
  2. Add shrimp to the wok and cook until halfway done—about 2 minutes. Remove and set aside.
Sauté Aromatics and Combine Ingredients
  1. To the wok, add more oil if needed, along with shallots, garlic, tofu, and chili flakes. Sauté for 2 minutes until fragrant.
  2. Toss in the soaked glass noodles, then pour in pre-made sauce and 1/4 cup water. Stir until evenly coated and absorbed—about 3-5 minutes.
Finishing Touches
  1. Push the noodles aside to make room for the eggs. Crack the eggs directly into the wok and scramble lightly before tossing them with the noodles.
  2. Fold in the cooked shrimp, bean sprouts, garlic chives, and half of the chopped peanuts. Serve with lime wedges and sprinkle more peanuts on top.

Notes

Ensure the wok is hot before adding ingredients to enhance flavor. Store leftovers in an airtight container for up to 2 days in the fridge. Reheat on low with a splash of water.