I love Pad Thai, but it's nearing the end of winter and my pants are getting a little tight! This low calorie Pad Thai is perfect, it's full flavor - but because it doesn't use any cooking oil and uses 0 calorie noodles, I can enjoy it even when I'm counting calories.
- 2 Tablespoons tamarind puree
- 1 Teaspoon apple cider vinegar
- 1/3 Cup fish sauce
- 1 Tablespoon brown sugar
- 2 Teaspoons of chili powder
- 1/2 cup water
- 10 ounces of your favorite protein combo. For this recipe I used 3 ounces of tofu, and 7 ounces of chicken (I like to mix and match chicken, shrimp, tofu, and pork)
- 2 Finely diced shallots (or 1/4 onion)
- 1-2 Cloves of garlic
- 1 Large carrot cut into match sticks
- 2 Eggs
- 10 Ounces kelp noodles (or zoodles if these 0 calorie noodles aren't available)
- 2 Tablespoons unsweetened peanut butter
- 1 Large head of broccoli
- 5 Ounces of bean sprouts
- 1 Bunch of cilantro
- 1 ounce garlic chives (optional)
- Limes quartered to use for seasoning
- In a mason jar prepare the Pad Thai sauce. Shake together the tamarind puree, apple cider vinegar, brown sugar, chili powder, and water. Warning - do not mix this in a blender, often the tamarind paste will have hard seeds in it, and if you use a blender these pieces will be too small to filter out without clogging a mesh strainer. In a few steps, we'll use the lid of the mason jar or a spoon to pour in the sauce without letting the seeds into the dish.
- Heat a large non-stick pan over medium-high heat. Add your protein, and cook until nicely browned and nearly cooked through. Add the shallots and garlic, and finish cooking the protein. Transfer the protein to a clean dish and return the pan to the heat.
- De-glaze the pan with the Pad Thai sauce (use the lid of the mason jar to strain out the seeds - only pour the liquid into the pan) and immediately add the carrots. Scramble in the two eggs. Once the eggs have set, add in the kelp noodles and 2 tablespoons of peanut butter. Add water if it is too difficult to mix in the peanut butter.
- Once the noodles have softened, add in the broccoli and bean sprouts. Quickly mix the protein back in, and cover until the broccoli turns bright green.
- Serve garnished with fresh cilantro, garlic chives, and limes.
For calculating calories I assumed the protein was 7 ounces of chicken and 3 ounces of tofu. This dish is Gluten-free and Dairy-Free!