Imagine diving into a plate of mouthwatering Pad Thai that's not only incredibly delicious but also completely free from dairy, gluten, and refined sugar. This isn't just another recipe – it's a game-changing culinary experience that proves healthy eating can be absolutely spectacular! Whether you're a health-conscious foodie or simply looking to explore vibrant Thai flavors, this Pad Thai will transport you straight to the bustling streets of Thailand, all while keeping your dietary restrictions in check.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 8 oz rice noodles
- 2 tbsp coconut oil
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/4 cup peanuts, crushed
- 3 tbsp tamari sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Begin by preparing the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 10-15 minutes until they are soft but still slightly firm. Drain and set aside.
- While the noodles are soaking, gather all your ingredients to ensure you have everything ready for a smooth cooking process. This includes the coconut oil, beaten eggs, bean sprouts, chopped green onions, crushed peanuts, tamari sauce, lime juice, and fresh cilantro.
- In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat. Once the oil is hot, add the beaten eggs. Scramble the eggs until they are fully cooked, which should take about 1-2 minutes. Remove the scrambled eggs from the skillet and set them aside.
- In the same skillet, add the soaked and drained rice noodles. Stir-fry the noodles for 2-3 minutes, ensuring they are well coated with the remaining coconut oil and heated through.
- Add the bean sprouts and chopped green onions to the skillet with the noodles. Stir-fry for another 2 minutes until the vegetables are slightly tender but still crisp.
- Pour in the tamari sauce and lime juice, mixing everything together thoroughly. Continue to stir-fry for an additional 1-2 minutes, allowing the noodles to absorb the flavors.
- Return the scrambled eggs to the skillet, and gently fold them into the noodle mixture. Add the crushed peanuts and mix well to combine all ingredients evenly.
- Once everything is well mixed and heated through, remove the skillet from the heat. Serve the Pad Thai hot, garnished with fresh cilantro on top.
Tips
- Noodle Preparation is Key: Soak your rice noodles just until they're soft but still have a slight bite. Overcooking can lead to mushy noodles that ruin the dish's texture.
- High Heat, Quick Cooking: Pad Thai is all about quick stir-frying. Ensure your skillet or wok is hot and you're moving ingredients quickly to maintain that authentic street food sizzle.
- Mise en Place Matters: Have all ingredients chopped, measured, and ready before you start cooking. Pad Thai comes together quickly, so preparation is crucial.
- Don't Skip the Garnish: Fresh cilantro and crushed peanuts aren't just decorations – they add crucial texture and brightness to the final dish.
- Tamari Tip: If you're strictly gluten-free, double-check your tamari sauce to ensure it's certified gluten-free.
- Customize Your Protein: While this recipe is egg-based, feel free to add grilled chicken, tofu, or shrimp to make it even more substantial.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 18g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 185mg
