Tweaks and cautionary tales
I kept this one pretty true to form, upping the cilantro a bit and using only the green Thai peppers.
How to make Pad Thai healthier
This is relatively healthy already. You can make it vegetarian by replacing the shrimp with tofu
- Learning Curve: none
- Pre-work: none
- Vegetarian: not sure how it work, but you could sub the chicken broth with vegetable broth and the chicken with tofu
- Healthy: Yes
- Freezes well: no – eat it for lunch over the week
- 4 ounces cellophane noodles
- 6 cups low-sodium chicken broth
- 1–2 greenThai (or jalapeño) peppers, seeded and finely chopped
- 3 cloves minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons grated lemon zest
- 1 teaspoon grated lime zest
- ¼ cup fresh lemon juice
- 4 tablespoons Thai fish sauce
- 3 cups cubed mushrooms of your choice
- 2 boneless, skinless chicken breasts, cut into 1 inch long by ½ wide strips
- 1 cup light coconut milk
- 2 cups baby spinach
- 4 tablespoon chopped cilantro (plus sprigs for garnish)
- Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain.
- Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm.
- Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes.
- Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.