I really love Asian food. Especially all the yummy noodle dishes! But when you eat out at most Asian restaurants, a lot of the choices are stir fried in red-light oils and made with red-light noodles. One of my very favorites is Pad Thai. Let’s see how we can make a healthier version of this popular dish!
First off, all of the ingredients don’t have to match perfectly. This is more of a Pad Thai inspired version, but it tastes great and definitely satisfies a noodle craving! One of my favorite ways to make healthy makeovers of my favorite dishes is by adding more green lights (like veggies) to the original. If you do this, you know that you’re really making that green light count go up and are staying within your red light budget for the week!
Check out this easy Pad Thai makeover:
contains 4 servings
one serving: one scoop of the hand, contains 2 yellow lights, 1 green light
• 6-8 oz flat brown rice noodles
• 2 tbsp. extra virgin olive oil
• 2 chicken breasts, cubed
• 2 garlic cloves, minced
• ½ onion or 2 green onions, chopped or thinly sliced
• 1 carrot, cut in thin sticks or shredded
• 2 cups of broccoli
• ¼ cup cilantro leaves, chopped
• Other veggie options:
o 1 red bell pepper, sliced thin
o 1 cup of bean sprouts
• 4 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 1 lime, cut in wedges
Cook noodles in a pot according to directions on the package. In a large skillet, heat olive oil on low/medium heat and brown the garlic. Cook chicken until cooked through and slightly browned. Add in the rest of your veggies, season with salt and pepper to taste, and continue to cook until they reach desired softness. Turn off the heat. Then, add in drained noodles and the soy sauce/vinegar and combine thoroughly. Serve topped with chopped cilantro and with some fresh lime juice squeezed on top.