I thought I was being really clever with that title! Mainly because it’s true! Pad Thai is so so so good I might cry, or cry if I don’t have it often enough haha. Surprisingly enough, I had never tried Pad Thai until I was in my early twenties. Not for any particular reason but just because Thai food was never something we had growing up. It’s still not my first choice, ask my boyfriend. Any night we decide to order take out he always begs me to order from a local spot called Siam Square. He is absolutely obsessed with their Panang Chicken. Although I don’t NOT like it, it just isn’t my first choice – with the exception of Pad Thai of course.
Maybe it has something to do with my peanut butter obsession, but I can’t say no to this delicious, peanut buttery plate of goodness! With subtle flavors of lime, ginger, and soy sauce Pad Thai quickly became one of my favorite dishes! The best part is, it is so easy to mimic at home and I was able to create a much healthier version so I could indulge as much as I’d like.
I usually only make enough for one serving because like I said above, Will prefers his Panang Chicken, but you can easily double or triple the recipe for however many servings you need. I used to make this for myself multiple times a week when Will worked nights because it was so quick and so healthy and can be made with any leftover protein and only a few simple ingredients which makes it almost effortless. This is also the perfect recipe for when you need to come up with something quick for dinner or are looking to wow your taste buds and still stay on track with your healthy lifestyle.
Between my full-time job, working out, and teaching multiple classes a week I usually get home on the later side most days, so I am always looking for something quick and healthy but that is also delicious and this is just that! I love to make it with zoodles or brown rice pasta and add leftover chicken or fresh shrimp. I made this for lunch today and was so sad when it was over! That’s when you know it’s too good!
What You’ll Need:
(makes one serving)
1 tbsp. of natural creamy peanut butter
2 tsp. tamari (this is a low sodium soy sauce)
½ fresh squeezed lime
1/8 tsp. crushed red pepper
¼ tsp. ginger
½ tsp. fresh chopped garlic
½ cup bell peppers, sliced thin
1 tbsp. chopped scallions
½ tbsp. chopped peanuts
1 tbsp. olive oil
1 medium/large zucchini, turned to zoodles OR 1 serving of brown rice pasta
leftover protein (chicken or shrimp)
Directions:
In a small bowl, whisk together peanut butter, tamari, fresh lime, crushed red pepper, ginger and garlic to create Pad Thai sauce and set aside.
In a medium sauté pan, warm olive oil over medium heat. Add in zoodles and sliced bell pepper. NOTE: If using brown rice pasta, sauté bell peppers first before adding pasta to pan.
Once zoodles and bell peppers are cooked, add in protein and sauce and let simmer with veggies and/or pasta for about 5-7 minutes so it has time to thicken. Next, plate your Pad Thai and top with chopped scallions and crushed peanuts. ENJOY!
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