Pad Thai Recipes

from Company's Coming Diabetic Cookbook

**Family favorite**

A delicious traditional stir-fry recipe from Thailand. Have the vegetables cut, noodles softened and sauce made before stir-frying.

I adjusted the recipe to lower the fat and calories.

Raw Food need not be boring. The fresh ginger and garlic make this dish. Please do not leave out or use powdered. Add the cayenne and this dish offers some true Thai heat.

From Appetite For Reduction by Isa Chandra Moskowitz, author of Veganomicon.

An improvement over the high calorie Thai favorite

Super-awesome Pad Thai that is healthy, low in sodium, and perfect for leftovers!

If you want, you can add cooked shrimp, chicken, or tofu. If you don't like spicy food, skip the red pepper flakes.

A healthier lower calorie version of Pad Thai. Possibilities are endless with this one.

Serve with Fettuccine (not included in Nutritional content) I like it with Garden delight for extra veggies. I also sometimes add thinly sliced zucchini for added veggies.
Its VERY yummy!

Adapted from Robin Robertson One Dish Vegetarian meals.

This is a simple but tasty vegan dish where broccoli slaw and cashews are the lead actors.

This sauce is made with three ingredients that are ubiquitous in Thai cuisine. Add extra chiles if you like things hot!

Pad thai is probably Thailand's most famous noodle dish. Like most Oriental recipes, its spelling will vary according to the part of the country you are in and who your translator is. Choose medium-sized shrimp rather than the very large ones. The peanuts should be natural, unsalted, and roasted in a dry, heavy skillet until golden. Take care not to burn them or they will have a bitter taste.

Recipe from the Eat Clean Diet Cookbook. This was a vegetarian recipe, but I just tossed in some chicken to bulk it up a little bit.

I love pad thai and have perfected it so that I can cook a healthier version at home. I sometimes add shrimp, but even with just tofu it's a delicious meal. I use both fresh eggs and egg beaters to keep the calories down. I also use low sodium soy sauce to keep the sodium level lower.

Another variation on the classic Thai cuisine.

This pad thai comes together in ten minutes, is nutrient rich and a crowd pleaser. Super simple and gluten free!

Instead of making a sauce from scratch, I used oyster sauce as my base and added a healthy dose of fish sauce and lime juice for that pad thai flavor. I didn’t have access to any nice Thai peppers, so I just added some good ‘ol sriracha for heat (can’t go wrong with sriracha!). If you want to make a mild version, just leave the sriracha out and you’ll still have an amazing, savory, pad thai-like sauce. I kept the vegetables simple, with just some onion, bell pepper, and garlic, but you could add shredded carrot, bean sprouts, or some snow peas to veg it out some. I had 1/2 lb. of ground pork in my freezer that needed to be used, but you could sub with ground chicken, turkey, or just leave out the meat all together! Woot.

Oyster sauce and fish sauce shouldn’t be too expensive at most major grocery stores and if you make Thai or Asian food even just a few times per year, they’re worth it. Both keep for extended periods when refrigerated, so you don’t have to worry about the rest of the bottle going to waste.

Oh, one more note. This dish is not saucy. The sauce gets absorbed into the noodles so you have a wonderfully flavorful noodle, plus a light coating on the meat and vegetables. If you like it saucy, I suggest doubling the sauce ingredients. :)

Make this Pad Thai recipe on the skinny with a lot less fat than regular Pad Thai with nothing missing on the flavor. Adds a nice twist to a Sunday Brunch

I tried Pad Pak Jae at a Thai Restaurant, which inspired this dish.

It may not be 'authentic' but has the yummy flavor, lots of veggies & protein, and it's low carb. Who needs noodles?

This is a brilliant recipe from:

http://pinchofyum.com/rainbow
-vegetarian-pad-thai-with-peanuts-and-
basil

You can add chicken if you need to "Meat" it up but try to keep it fresh and light. You can also add chili paste or even peanut butter to the recipe but I don't.

A sweet, salty, and spicey pad thai with veggies and egg.

Adapted from Bowls of Goodness vegetarian cookbook

Authentic Thai Cuisine - beware this is unfortunately very high in sodium and I don't know how to fix that

My attempt to make a lower carb take on our favorite Thai Dish. Substitute chicken or steak for the shrimp or use all three to make it really special. ( in the picture we added some grilled steak on the side)

Very yummy lighter version of Pad Thai