Ultimate Low Fat Thai 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.

ULTIMATE PAD THAI

Steps:

• Soak rice noodles in a bowl with 4 cups hot water, or as needed to cover, until noodles are slightly softened, about 15 minutes; drain.
• Heat 1 tablespoon vegetable oil in a wok over medium heat.
• Cook and stir tofu and basil leaves in hot oil until basil is crisp and tofu is golden, about 10 minutes. Remove tofu-basil mixture and set aside.
• Heat 2 tablespoons vegetable oil in the same skillet; cook and stir chicken, shrimp and paprika until chicken is no longer pink in the center and shrimp are bright pink on the outside and no longer transparent in the center, 5 to 8 minutes.
• Pour eggs into chicken and shrimp; stir until eggs are lightly cooked, 2 to 3 minutes. Remove and set aside.
• Heat 7 tablespoons vegetable oil in a clean wok over medium heat. Cook and stir garlic in hot oil until fragrant, a few seconds.
• Stir white vinegar, fish sauce, brown sugar, ketchup, tamarind paste, and hot chili sauce into garlic until the brown sugar has dissolved; simmer for 1 minute.
• Stir lemon grass and drained rice noodles into wok until sauce is almost absorbed, 2 to 3 minutes. Pour 1/2 cup water into the skillet if noodles are still too firm.
• Stir tofu with basil, peanuts, chicken and shrimp mixture, and bean sprouts into noodles; cook and stir until fully heated and combined with sauce, 1 to 2 minutes.
• Garnish with lime wedges and green onions.

ULTIMATE LOW FAT THAI

Steps:

• Cook rice in the stock by absorbtion.
• Make and mix the rub.
• Coat meat.
• Chop and cook vegetables.
• Cook meat.
• Deglaze pan with evaporated milk and reduce.
• Serve over rice.
• Garnish with fresh corriander and basil.