Rainbow Pad Thai – A Healthy Pad Thai Recipe

Sculpt Daily’s Healthy Pad Thai Recipe

We have a love affair with Pad Thai! Who can resist the amazing flavor explosion that you get from a seemingly simple food. It’s been our goal to find a healthy Pad Thai recipe that can rival take out so that we can still enjoy one of our favorite foods while staying on track with our health goals. Living near Seattle, we are lucky that there are no shortage of amazing Thai restaurants. The only down side, is that despite the vast portions you receive from the restaurants, they seem to skimp a bit in the veggie content. We have tried many Pad Thai recipes in the past and ended up disappointed each time because none delivered both the flavor and vegetable content we were looking for. 

Our philosophy for healthy living is to always try and incorporate as many veggies as we can into our day without giving up the foods we love.  Adding veggies helps keep you full, provides you with essential vitamins and minerals, and boosts your fiber intake (hooray for staying regular and keeping your system flushed out!).  Finally, after lots of playing around, we have found the ingredient combination that makes this healthy Pad Thai recipe a favorite. 

There are so many extra veggies in this recipe that you don’t find in traditional Pad Thai that amp up the nutrition content. In addition, the veggies fill you up more quickly so that you don’t find yourself needing so many noodles. Anyone else experience the carb coma after take-out Pad Thai? This recipe will provide you with all the flavor, but help you stay on track with healthy eating that keeps your nutrition in check. We hope you love it as much as we do!

Live Fully,

Deanna and Joy

Rainbow Pad Thai

Recipe by Sculpt DailyCourse: Lunch, DinnerCuisine: Thai

Servings

4

servings

Calories

432

kcal

Ingredients

• 1 lb chicken breast sliced

• 4 oz rice noodles

• 1 zucchini spiralized

• 1 red pepper sliced

• 1/2 yellow onion sliced

• 2 carrots spirilaized or matchstick

• 1 head broccoli chopped

• 2 tablespoons avocado oil

• 1 egg beaten

• 1/2 cup slivered almonds

• 1/2 cup fresh herbs – cilantro, green onions, and basil, chopped

• For The Sauce

• 3 tablespoons fish sauce

• 3 tablespoons coconut sugar

• 3 tablespoons chicken or vegetable broth

• 2 tablespoons white vinegar

• 1 tablespoon coconut aminos

• 1 teaspoon chili paste

Directions

• Place the uncooked noodles in a bowl of cold water to soak.
• Spiralize the zucchini, and slice red pepper and onion. Chop the broccoli, and cut the carrots into very small pieces (or spiralize if they’re big enough).
• Add sauce ingredients into a jar and shake or stir until combine.
• Heat a tablespoon of avocado oil over medium high heat. Add the sliced chicken breast and cook for about 3-5 minutes or until cooked through and no longer pink.
• Add the veggies to the chicken and stir fry with tongs for 2-3 minutes or until the veggies are tender-crisp. Transfer to a separate dish and set aside.
• Add another tablespoon of oil to the pan. Drain the noodles and add them to the hot pan. Stir fry for a minute, using tongs to toss. Stir the sauce and fry for another minute or two, until the sauce starts to thicken and stick to the noodles.
• Push the noodles aside to make a room on the pan. Pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will coat the noodles.
• Combine the chicken and veggies with the noodles and remove from heat.
• Use fresh herbs and slivered almonds as a garnish and serve warm.

Notes

• Sculptdaily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although SculptDaily.com attempts to provide accurate nutritional information, these figures are only estimates.