The thing about takeout is that you never really know what you’re eating. Most takeout dishes are full of sodium, MSG, and heavy cooking oils. The benefits of taking the time to make your favorite takeout dishes completely outweigh the unknown.
That’s not to say that I’m telling you to never get takeout. Of course, sometimes it is easier to just grab some takeout and plop on the couch. But if you’re in the mood to make the real deal that tastes just like your favorite takeout spot, then this is the recipe!
I always thought pad thai was super hard to make and never really attempted it. Every time I’ve tried to recreate my own version of a takeout meal, it just never tasted the same and I was disappointed.
This one is just so delicious. I would rather make this any day! It’s much lower in sodium. Coconut aminos are an amazing soy sauce substitute with way less sodium. The coconut aminos in this recipe only contribute 300 mg of sodium for the WHOLE dish.
It’s also super quick to throw together. The whole thing takes about 30 minutes, which is basically the time it takes to order and get delivery!
Healthy Pad Thai
Ingredients
- 1 box Whole Wheat Rice Noodles
- 1 Red Bell Pepper
- 1 Cup Shredded Carrots
- 1 Egg
- 1/4 Cup Unsalted Crushed Peanuts
- 1 Green Onion
- 1/4 Cup Sprouts
Sauce
- 1 tbsp Coconut Aminos
- 1 tbsp Fish Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sriracha
- 1 tbsp Peanut Butter
- 1 tsp Ground Ginger
- 1 tsp Pepper
Instructions
- Boil the noodles according to the package instructions.
- While the noodles are cooking, julienne the red bell peppers. Sauté the red bell peppers and shredded carrots. Add any meat or other ingredients as desired at this time. Add the egg and cook until scrambled. Cook for about 10 minutes. Add the noodles to the pan. Bring down to low heat.
- Prepare the sauce by adding all of the sauce ingredients and stir. Pour the sauce into the sauté pan and cook until the sauce thickens and covers all of the noodles.
- Plate the pad thai and garnish with sprouts, peanuts, and green onions.
