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Pad Thai

I usually make Pad Thai with shrimp, but you can use grilled or sautéed chicken, or leave the extra protein out to make the dish vegetarian.
Servings: 4 servings
Calories: 316kcal

Ingredients

  • 2 tablespoons oil for frying
  • 3 large eggs
  • 2 garlic cloves peeld and finely diced
  • 1 tablespoon vinegar (white, white wine, or rice vinegar)
  • 3 tablespoons honey or less if you prefer it less sweet
  • 1/2 teaspoon salt
  • 4 cups zucchini noodles
  • 2 cups cooked shrimp or diced cooked chicken

Garnish

  • small bunch of cilantro leaves chopped
  • 1 green onion trimmed and diced
  • 1 lime sliced
  • 1/4 cup ground roasted almonds I give them a quick spin in a spice grinder
  • pinch of chili pepper flakes optional for some heat
US Customary - Metric

Instructions

  • Place about 2 tablespoons of oil in a wok or frying pan on medium heat.
  • Add the garlic to the oil and let it cook for a few minutes without burning.
  • Combine the vinegar, honey, and salt in a bowl and set aside.
  • Scramble the eggs in a bowl and then add them to the frying pan. Scramble with a wooden spoon or spatula until cooked. Move them to one side of the pan.
  • Add the shrimp to the pan and mix with the egg.
  • Add the vinegar/honey/salt mix and noodles to the pan and stir fry for a minute or two.
  • Transfer the Pad Thai to a big bowl for serving.
  • Add the garnish and enjoy!

Nutrition

Calories: 316kcal | Carbohydrates: 25g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 301mg | Sodium: 862mg | Potassium: 738mg | Fiber: 4g | Sugar: 20g | Vitamin A: 706IU | Vitamin C: 51mg | Calcium: 175mg | Iron: 3mg