A few of my Healthy Meals clients have requested some of my recipes. So we will be posting some of them occasionally. These meals are all based on whole grains, low fats, nothing artificial, and whenever possible I use organic and locally sourced food.
Some of these recipes will have two ingredient options, one is from the detox meals (the italics and bolded ingredient) we did which was a very restricted diet the other is still healthy just not quite as restricted.
Pad Thai
The easiest way to do this recipe is to cook everything separately then toss all together. You don’t have to use separate pans, using the same pan – cook then set each item aside until ready to combine.
This recipe can easily be adjusted, if you like more shrimp or chicken go for it!
You may use a wok or a large sauté pan.
1 lb Pad Thai rice noodles
8 shrimp
1 chicken breast
3 eggs
2T+ chili oil
1/4C+ sesame oil
4 T fish sauce
1/3 c low sodium soy sauce or plum coconut vinegar
salt & white pepper
olive oil
¼ c peanuts or cashews
scallions
bean sprouts
lime
Soak Pad Thai noodles – found at an Asian market for cheap or in a supermarket, usually in with the Asian foods – drain when pliable
Peel and devein shrimp, sauté in light olive oil with a dash of chili oil (set aside).
Cut chicken breast into 1-inch strips, sauté in light olive oil with a dash of chili oil (set aside).
Whisk eggs with a dash of chili oil, pinch of salt and white pepper. Grease pan with a little olive oil over medium heat, pour eggs in and allow to cook like a pancake. Remove when cooked and slice into strips.
Chop nuts.
Now time to assemble:
With pan on medium heat add low sodium soy sauce or plum coconut vinegar-(available at Whole Foods), ¼ C sesame oil, fish sauce 2 Tbls chili oil, whisk then add the noodles – cook for 5 minutes tossing to coat noodles, then add rest of ingredients toss to mix cook for approximately 5 minutes till everything is warm. Garnish with sliced scallions, bean sprouts and lime wedges.
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