13 Aug Real Food Pad Thai Recipe
If there’s one thing ya gotta know about this gal, its that I freakin’ love Asian cuisine. I mean, I love the fancy healthy stuff like seaweed salad & grilled squid and sashimi…but I also love me some lo-mein and Chinese broccoli and chicken with all the pork dumplings. FACT: When I was a small child, my sisters ate too many of my Chinese-take-out dumplings and I made my grandfather walk to the Chinese restaurant in the rain to buy me more. #shamefulconfessionsofanutritionist
Anyway, oil laden, MSG laced, glistening, greasy cuisine from any Asian country has always had a near and dear place in my heart. And that’s like KIND OF A PROBLEM because eating pro-inflammatory fats is horrible for ya’ and the FDA has classified monosodium glutamate (MSG) as “generally recognized as safe” which, in my opinion, is kind of like saying “we care more about dolla dolla billz ya’ll than your health so whatever makes food taste better & more addictive is okay with us.”
So you’ll notice I am really into mocking Asian flavors in my recipes, like my amaze low carb pork Asian meatballs & noodles recipe or one skillet best brussel sprouts. And yeah, that’s because deep down inside, I am still that little girl that sent her poppy out into the rain to get her more dumplings, dammit. And while I do not possess the patience to come up with a healthy delicious alternative for Chinese take-out dumpling dough, I did come up with an amazing mock Shrimp pad thai that even the non-real-foodie will love.
Wait. I totally just made that up but I kind of like it. So ya know how people that are super into eating and food and intricate menus call themselves “foodies?” Well what if those of us who are into eating and food and intricate menus but prefer to keep it nutrient-dense-yo call ourselves “real-foodies?” I don’t know. Just throwin’ it out there. I’m into it.
WAIT. And you know WHAT ELSE I am SO into?! Instagram Stories!!! Okay, so I was never a huge snapchatter….but I LOVE ME SOME CASUAL VIDEOS. Like, I was totally into Periscope before it died…and now I am totally into Facebook Live, but you have to be so top-knotch profesh on Fbook Live, and that’s kind of annoying. BUT! Instagram Stories you can be casual and silly and fun.. I am obsessed. So follow me. On Facebook Live and Instagram Stories.
Okay. Back to Pad thai. I made it with shrimp, but you can use whatever protein your tender loving heart desires. Shrimp is cool because it cooks in a jiff. And this stuff is legit. It takes away your cravings for unhealthy Asian food. Dreams comin’ true over here.
- 1 lemon, juiced
- 2 Tablespoon fish sauce
- 1 Tablespoon tamari (or soy sauce if not gluten free)
- 1 Tablespoon sriacha
- 2 Tablespoon honey
- 1 Tablespoon fresh ginger, grated
- 1 pound peeled, precooked shrimp (from frozen)
- 1 Tablespoon toasted sesame oil
- 2 cup cabbage, shredded (I bought pre-shredded)
- 1 cup green onions, sliced thin
- ¼ c cashews, crushed
- ¼ pound shiitake mushrooms, sliced & chopped
- 1 large bell pepper, sliced
- 2 carrots, shredded
- 4 cloves garlic, crushed & minced
- 2 eggs, whisked
- 3 cups rice, cooked
- In a small bowl, combine lemon juice, fish sauce, tamarin, sriacha, honey and ginger. Set aside
- Spray a medium pan with fat (I used Trader Joe's coconut oil spray) & cook the frozen shrimp for 5 minutes so they begin to defrost. Add salt and pepper.
- Set shrimp aside.
- In the same pan, add 1 Tablespoon toasted sesame oil over medium heat.
- Add carrots, garlic, peppers. Cook for four minutes.
- Add mushrooms. Cook for two minutes.
- Add eggs, scramble.
- Add shrimp & green onions. Stirfry until no longer frozen- an additional two to three minutes.
- Add the sauce. Stirfry an additional two to three minutes.
- Remove from heat.
- Make pad thai bowls by layering ½ cup cooked rice, ½ cup cabbage, and topping with additional green onions, grated ginger & cashews.
Note: You can easily make this low carb by not serving over rice!