Healthy Pad Thai

INGREDIENTS:

Sauce:

• 2 ½ tablespoons of preservative free tamarind paste
• ¼ cup coconut sugar
• 3 tablespoons fish sauce
• ¼ cup coconut aminos
• 1 garlic clove, minced
• 1 3cm pieces of ginger, peeled and finely grated

Noodles:

• 250g flat brown rice noodles
• 3 tablespoons olive oil/coconut oil
• 250g firm tofu, cut into small cubes (or sub chicken or prawns)
• 1 onion, sliced
• 1 large carrot, cut into thin matchsticks
• 1 large red capsicum, cut into thin matchsticks
• 3 large eggs, lightly whisked
• 2 packed cups bean sprouts, washed and drained
• 4 green onions (scallions), thinly sliced
• ½ cup chopped peanuts or cashews, toasted
• Fresh lime wedges, for serving

 

INSTRUCTIONS:

1. Combine all the sauce ingredients in a bowl, whisk and set aside.
2. Prepare noodles according to packet directions, rinse under cold water, drain and set aside (note, only let sit for 5-10 minutes, or they can stick together, tossing them in a teaspoon of oil can help prevent this).
3. Heat 2 tablespoon of oil in a large fry pan or wok over medium-high heat. Brown the tofu cubes in batches, removing as you go and set aside.
4. Saute the onion for about 1 minute. Add the carrot and red capsicum and saute for another minute, you want to keep them a little crunchy. Remove from the pan and set aside with the tofu.
5. Wipe out the pan, if there is too much residue sticking to it, deglaze first with a little water, then wipe. Add a little extra oil to the pan. Scramble the egg using a wooden spoon. Add the bean sprouts, noodles, tofu ½ the green onions, ½ the peanuts and sauce and toss quickly over the heat to combine. Remove from the heat.
6. Serve immediately, sprinkled with remaining green onions, peanuts and a wedge of lime.

 

NOTES: