Healthy Pad Thai

To enjoy a taste of Asia for a meal, here is a healthy Pad Thai recipe that will make for a nice change for your dinner. A dish full of color, flavor & happiness, in collaboration with Quebec products Maison Orphée  

Ingredients for 2 servings:

• 1 cup dry rice vermicelli
• 2 tsp Maison Orphée organic virgin sesame oil for wok cooking
• 1 garlic clove, finely minced
• 6 oz medium shrimp, peeled and deveined
• 4 oz tempeh, sliced (optional, but recommended; otherwise, use more shrimp)
• 1 large egg
• 1 egg white
• 1 cup organic bean sprouts
• 4 green onions, sliced into rounds
• 1 tbsp crushed peanuts or chopped almonds
• Lime wedges

Photo Credit: Nancy Bordeleau

For the sauce:

• 1 1/2 tbsp fish sauce (ideally a gluten-free and reduced-sodium Thai brand)
• 1 tiny pinch of stevia
• 2 tbsp water
• 1 tbsp rice vinegar
• 1/2 tsp chili powder, or more to taste

** Note: the shrimp could have been replaced by chicken **

Photo Credit: Nancy Bordeleau

Instructions:

1. Cook the rice noodles according to the package instructions. Rinse the boiled noodles under cold running water.
2. Mix all the sauce ingredients in a small bowl. Set aside.
3. Heat a large skillet over high heat and add the sesame oil.
4. Add the garlic to the pan and stir until fragrant.
5. Add the shrimp and tempeh. Continue to stir.
6. As soon as the shrimp change color, add the noodles and stir for about 30 seconds.
7. Use the spatula to push the noodles to one side of the pan, and crack the egg into the empty space. Add the egg white.
8. Use the spatula to break the egg yolk and let it cook for about 30 seconds.
9. Mix the egg and noodles together, then add the sauce.
10. Stir to coat the noodles well.
11. Add the bean sprouts and green onions. Continue to stir.
12. Once the bean sprouts are cooked, fold in the crushed peanuts or chopped almonds.
13. Turn off the heat and serve the Pad Thai immediately with lime wedges.

Bon Appétit! Health is a lifestyle