Pad Thai Lower Fat Version Recipes

PAD THAI - LOWER FAT VERSION

Steps:

• Place noodles in a large bowl.
• Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
• Drain well and set aside.
• Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
• Set aside.
• Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
• Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
• Stir frequently until shrimp start to turn pink and chicken starts to turn white.
• Stir in egg mixture, then add drained noodles.
• Stir to evenly coat.
• If noodles begin to stick, reduce heat to medium.
• Add green onions, peppers, coriander, mint and bean sprouts.
• Continue stirring until noodles are heated through, from 1 to 2 minutes.
• Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
• Spoon into bowls and serve with lime.
• Note: You can substitute frozen pre-cooked shrimp for the fresh.

LIGHTENED-UP PAD THAI

Steps:

• Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain.
• Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside.
• Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl. Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
• Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Scatter the shrimp in one layer in the skillet. Sear for 1 minute, then remove to a plate.
• Add the remaining tablespoon of oil to the skillet over medium-high heat. Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp. Stir-fry for another minute. If the noodles look too dry, add a little more water.
• Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side.

COCONUT PAD THAI

Steps:

• For almond-chile sauce:
• Combine all ingredients except water in blender or processor. Puree until smooth. Thin with water by tablespoonfuls, as desired. Season sauce to taste with salt and pepper.
• For tamarind vinaigrette:
• Combine tamarind and enough hot water to cover in medium bowl. Let stand until pulp softens, breaking apart occasionally with fork, about 1 hour. Using slotted spoon, transfer tamarind pulp to sieve set over bowl. Press pulp through sieve, leaving seeds behind. Measure 6 tablespoons pulp into medium bowl (discard remaining pulp). Whisk in remaining 4 ingredients. Season with salt and pepper.
• For pad thai:
• Combine cabbage, cilantro, and lime juice in small bowl; toss to coat. Sprinkle with salt and let stand 30 minutes.
• Using small heavy knife, pry large pieces of soft coconut meat out of shells. Slice coconut very thinly into 2- to 3-inch-long strips.
• Combine carrots, red bell pepper, bean sprouts, cucumber, and basil in large bowl. Toss with just enough almond-chile sauce to coat lightly.
• Arrange 1/4 of cabbage mixture on each of 4 plates. Top with coconut and mixed vegetables. Drizzle tamarind vinaigrette and more almond-chile sauce over, if desired. Garnish with cilantro sprigs.
• *Available at natural foods stores. **Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.

CLASSIC PAD THAI

Steps:

• Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
• Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
• Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
• Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

MY FAVORITE PAD THAI

Steps:

• Set out condiments: chile-vinegar sauce recipe#425009, 1/2 cucumber - sliced, lettuce leaves, 1 lime cut into wedges, salted radish (just dice radish and lightly sprinkle with salt), a small bowl of sugar, and a small bowl of cayenne pepper.
• Place the pork in a bowl and add the sugar (if using chicken or beef, add the sugar to the soy sauce mix instead).
• In a small bowl, mix the tamarind (feel free to strain it if you don't like the chunks. I like the pieces in it though), soy sauce, and fish sauce.
• In another bowl, lightly beat the eggs.
• Place all the bowls within reach. Place a large wok over high heat. Add about 1 1/2 T of the oil. Once hot, add the garlic and fry until the color changes (about 15 seconds). Toss in the pork and fry until it has all changed color. About 1 minute if it is cut thin.
• Add the tofu and press it against the hot sides of the wok to scorch it a little. 10-20 seconds.
• Pour in the egg mixture and let it cook until it starts to set (about a minute). Break up the egg with your spatula and set it all onto a plate and set it aside.
• Add the other 1 1/2 T oil to the wok and toss in the drained noodles and stir fry, pressing them against the side of the wok to slightly sear them. After about a minute they soften quite a bit.
• Move the noodles to the side of the wok and toss in most of the bean sprouts (leave some as garnish) and scallions. Stir fry until heated (about 20 seconds) but not wilted. Add the dried shrimp and salted radish (optional). Add the soy sauce mixture.
• Stir for about another half minute and then add the meat-egg mixture back inches Once it is gently mixed, turn it onto a platter or individual plates.
• Sprinkle some of the chopped peanuts onto the noodles and leave teh rest as a condiment.
• Add the coriander leaves.
• Everyone makes little portions with the various condiments. You can wrap bits in the lettuce leaves or just eat it from your plate. It's fun to play with the condiments as they change the flavor so much.
• I enjoy this with a side of cucumbers, quick pickled in mint and lime and rice vinegar.

NICOLA'S PAD THAI

Steps:

• Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
• Drain rice noodles and set aside.
• Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
• Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
• Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
• Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
• Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
• Remove the wok from heat and pour the sauce over vegetables and rice noodles.
• Toss to fully coat the vegetables and rice noodles with sauce.
• Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.