Bickford’s Healthy Pad Thai!
Ingredients: 2 ounces dried wide rice noodles 2 ounces shaved zucchini (noodle-sized) 2 ounces shaved yellow squash (noodle-sized) 1 large red/green/yellow bell pepper (your choice) 1/4 cup fish sauce (nam pla) 3 tablespoons tamarind juice 4 tablespoons mirin 3 tablespoons peanut oil 1 1/2 pounds large shrimp, peeled with tails on (or sub chicken) 4 garlic cloves, finely chopped 2 yellow onions, sliced 1 fresh red chile, sliced 1 large egg, lightly beaten 1.5 cups shaved/grated carrots 1 cup bamboo chutes 1 cup shaved/grated cucumber 1 cup fresh bean sprouts (or more if you like) 1/2 cup chopped unsalted raw almonds (healthier than peanuts) 1 lime, cut into small wedges 1/2 cup fresh cilantro leaves Directions Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they’re limp but still firm to the touch; later, while cooking in the wok they will soften. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients. In a small bowl, mix the fish sauce, tamarind juice, and mirin; stir well to combine thoroughly. Taste and adjust flavors to the desired combination of salty, sour, and sweet. Heat a wok over medium-high heat. Add 1-2 tablespoons of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm. Add the remaining oil to the wok and toss in the onions, bell pepper, and chile; stir-fry for 2 minutes. Then push them to 1 side of the wok. Pour the egg into the center of wok. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles, and noodle-sized strips of squash and zucchini to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and squash to keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.) When the noodles are in good shape, toss in 1/2 of the bean sprouts, garlic and almonds; save the remaining sprouts and almonds for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts, cucumber, carrots and almonds on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.
I really hope you enjoy this healthier modified Pad Thai dish! Substituting 2/3 of the rice noodles with squash and zucchini vastly reduces the calories and carbohydrates of this dish when compared to traditional pad thai. However, you don’t miss out on any flavor! You can definitely substitute chicken rather than shrimp for this dish, or whatever other meat you like. Stay healthy my friends!
















