{Low(er) Fat} Pad Thai

Pad Thai

I grew up eating mostly meat and potatoes {Nebraska does that to a girl}.  My mom is a fabulous cook, but the closest we ever got to “ethnic” food was Chicken Chow Mein with those crunchy La Choy noodles on top (correct me if I’m wrong Mom!).

Then came my first “real job” and business travel.  And expense accounts.

At a client dinner at some swank Vegas restaurant, a colleague – eager to help broaden my food horizons, insisted I try an oyster. Let’s just say that my “pharyngeal reflex” response is seared into my memory (and probably the client’s as well), and I STILL can’t get up close and personal with shellfish of any kind.

So while I tend to stay in my comfort zone with food items {except for that time I ate crickets in Mexico}, I grew to love experimenting with different flavors and cuisines.  And one of my favorites is Thai food.

Thai food is known for its use of fresh ingredients.  Typically, it’s not as full of MSG and fat as some its Asian cuisine cousins. It emphasizes lightly prepared dishes with strong aromatic components, and strikes a balance with the taste senses of sour, sweet, salty and bitter. Pad Thai is a great example of this.

Often called the national dish of Thailand, every cook has his/her take on it.  {I just Googled “Pad Thai Recipe” and was greeted with 1.4 million results!}

I continue to play around with the recipe, but this is my current version, and one that is a regular weeknight meal at our house.

Make sure all your ingredients are ready to go as this comes together fast. {Professional chefs call this “mis en place.”} I get everything chopped and organized and don’t even heat the wok until 10 minutes before I want to serve dinner.  How great is that!?

pad thai - kraft - ingredients

Sometimes I’ll substitute a shredded rotisserie chicken from the deli for the ground turkey {add it at the end just to heat it through, since it’s already cooked}.

You could substitute ground pork, or shrimp – if you like eating things that resemble their life form.  As discussed above, I do not.

pad thai - wok

5.0 from 1 reviews
{Low(er) Fat} Pad Thai
Serves: 6 Servings
 
Ingredients
  • 8 ounces dried brown rice noodles
  • 2½ tablespoons fish sauce
  • 1½ tablespoons worcestershire sauce
  • 2 teaspoon hot chili sauce (such as Sriracha)
  • ½ cup sweet chili sauce ("no added sugar" version if you can find it)
  • 1¼ pound ground turkey
  • ¼ teaspoon cayenne
  • 3 tablespoons vegetable oil
  • 2 tablespoons garlic; minced
  • 1 red bell pepper; sliced
  • 3 large eggs
  • 2 cups bean sprouts
  • 2 cups green onions; sliced
  • 2 tablespoon lime juice
  • ¼ cup chopped roasted unsalted peanuts
  • ¼ cup chopped fresh cilantro
Instructions
  1. In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.
  2. In a small bowl, combine the fish sauce, Worcestershire, sweet chili and hot chili sauce. Stir until the sugar dissolves. Set aside.
  3. Season the turkey with cayenne. In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds.
  4. Add the turkey and cook until brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.
  5. Add a little more oil if necessary and add the red peppers. Cook, stirring until just getting crisp/tender, about 2 minutes. Add the eggs and cook, stirring, until just set, about 45 seconds.
  6. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through.
  7. Add the turkey, lime juice and peanuts, and cook for 30 seconds. Transfer to a serving platter and sprinkle with cilantro and more peanuts. Serve immediately.

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6 Responses to {Low(er) Fat} Pad Thai

  1. Bob N. June 27, 2013 at 11:17 am #

    My first ‘ethnic’ food was Franco American spaghetti from a can.

  2. Marge June 27, 2013 at 11:26 am #

    Yes, I’m embarrassed to say that you are right about the canned Chicken Chow Mein and Crunchy Noodles (do they still sell that?). In my defense, I think we only had it when it was dinner time and I was totally unprepared – or Dad was
    out of town. However, I don’t remember any complaints from you four kids!

    Your Pad Thai looks and sounds yummy!

  3. Britania June 29, 2013 at 2:19 pm #

    This looks AMAZING! And super easy too! I love the photo with all the ingredients! You really have quite the talent Morgan…these posts are AWW-SOME!

  4. Bonnie November 17, 2014 at 2:33 pm #

    Made this AGAIN last night. It is now on at least 1x/month rotation in our house. Love, love, love this recipe! The only thing I do differently is to use cashews instead of peanuts.

  5. Joan December 6, 2014 at 5:26 pm #

    dying to try this but wonder how much sugar to add. No amount indicated.

    • Morgan Wood December 6, 2014 at 6:30 pm #

      Hi Joan! I find you don’t need to add any since the Sweet Chili Sauce adds enough sweetness. Thanks for alerting me to an error, I will fix that! Enjoy!

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