Light Pad Thai Image

Light Pad Thai

Lightened Up - "All About Noodles"

10
Prep Time
(minutes)
25
Cook Time
(minutes)
4
Servings

Ingredients

Sauce

  • 1 tablespoon tamarind concentrate
  • 1 tablespoon honey
  • 1/4 cup water
  • 1 teaspoon fish sauce
  • 1 tablespoon garlic, minced

Pad Thai

  • 2 tablespoons olive oil, divided
  • 12 ounces sweet potato noodles
  • 1 pound chicken breast, cut into 1-inch pieces
  • 8 shrimp, peeled and deveined
  • 2 cups carrot, sliced thin
  • 1 cup bean sprouts
  • 1/2 cup red onion, chopped
  • 1 tablespoon garlic, minced
  • 1 egg

Garnish

  • 1/4 cup scallions, sliced
  • 1/3 cup peanuts, chopped
  • 2 limes, cut into wedges
  • 1 red chili, sliced
  • 6 sprigs cilantro, picked

Steps

Sauce

  1. In a small bowl, combine ingredients and set aside.

Pad Thai

  1. Heat 1 tablespoon oil in a large pan on medium-high heat. Cook chicken and shrimp until almost finished then remove from pan and set aside.
  2. Add remaining tablespoon of oil, then onions, garlic and sweet potato noodles. Saute for about 3 minutes.
  3. Add half the sauce and stir until noodles have absorbed some of the liquid.
  4. Add chicken and shrimp and remaining Pad Thai ingredients and cook through.
  5. Move all contents in the pan to the side and scramble the egg in the space made. Once eggs are cooked mix everything together and adjust sauce as needed.

Garnish

  1. Remove Pad Thai from pan, garnish and serve.