Tag Archives: peanuts

Poultry

Healthy Pad Thai with Chicken

Am I allowed to say that this healthy pad thai recipe is the freaking best? Because it is.

Healthy Pad Thai with Chicken ll Can easily be made vegetarian by substituting tofu! ll www.littlechefbigappetite.com

I’ve always loved pad thai, I just don’t eat it that often because most restaurant versions aren’t great for you. I’m not sure what took me so long to make my own healthy pad thai recipe because it’s so easy! You just need to use authentic ingredients, like fish sauce and sriracha, to get that true pad thai flavor. I made this recipe healthier by cutting way down on the sugar and oil. I also used unrefined coconut sugar in place of cane sugar and olive oil instead of canola.

Healthy Pad Thai with Chicken ll Can easily be made vegetarian by substituting tofu! ll www.littlechefbigappetite.com

This recipe uses chicken, but you’re welcome to use organic tofu instead for a vegetarian version. I don’t recommend leaving out the peanuts or the Thai basil at the end, but if you need to, you can substitute regular basil.

Healthy Pad Thai with Chicken ll Can easily be made vegetarian by substituting tofu! ll www.littlechefbigappetite.com

This is one of those recipes that is really easy to make in bulk, so if you’re cooking for a large family or guests, you can easily double all of the ingredients.

Healthy Pad Thai with Chicken ll Can easily be made vegetarian by substituting tofu! ll www.littlechefbigappetite.com

I think leftovers are delicious, so feel free to make extra for lunches throughout the week. Your coworkers will be jealous when they start to smell your leftovers heating up in the office kitchen!

 

Healthy Pad Thai with Chicken
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 8 oz. uncooked flat rice noodles (pad thai noodles)*
  • 2 Tablespoons coconut sugar or brown sugar
  • 2 Tablespoons low-sodium soy sauce
  • 1.5 Tablespoons fish sauce
  • 1.5 Tablespoons fresh lime juice
  • 1 Tablespoon sriracha
  • 1 teaspoon sesame oil
  • 3 Tablespoons olive oil
  • 12 oz. chicken thighs (or breasts), trimmed of excess fat, sliced into thin strips
  • 2 eggs, lightly beaten
  • 1 cup green onions, cut into ½ inch pieces
  • 1 bell pepper, thinly sliced
  • 5 cloves garlic, minced
  • 1 cup mung bean sprouts
  • ¼ cup peanuts, chopped
  • ⅛ cup Thai basil, thinly sliced
  • additional limes for serving
Instructions
  1. Cook the rice noodles according to package directions. Drain and set aside.
  2. In a small bowl combine the coconut sugar and next five ingredients (through sesame oil). Set aside.
  3. Heat a large skillet over medium-high heat. Add 2 Tablespoons of the olive oil. When hot, add the chicken. Allow to sear on one side for 1 minute, then toss to fully cook. When cooked, remove the chicken from the pan and place in a bowl. Turn the heat to medium-low and add the egg to the pan, stirring constantly. When just slightly set, remove the egg and place it in the bowl with the chicken.
  4. Add the remaining 1 Tablespoon of oil to the pan and return the heat to medium-high. Add the green onions and bell pepper and sauté for 3 minutes. Then add the garlic and cook for an additional 30 seconds. Return the chicken and egg to the pan. Then add the sauce and the rice noodles and toss so the sauce thoroughly coats all ingredients. Remove from heat and add the bean sprouts.
  5. Portion into bowls and top each bowl with peanuts and sliced Thai basil. Serve with additional lime wedges if desired.
Notes
* You can find these in the Asian section of the grocery store.
 

Healthy Pad Thai with Chicken ll Can easily be made vegetarian by substituting tofu! ll www.littlechefbigappetite.com

 

 

Salad Vegan

Thai Celery Salad

We eat a lot of salads in our house, but it seems like we are always reaching for the same old ingredients. Last week I was craving a large bowl of leafy greens, but unfortunately the lettuce in our fridge had gone bad. We still had a whole lot of other green “things,” so I decided to throw together this salad, using celery and cilantro as the base.

Thai Celery Salad Recipe - Little Chef Big Appetite

Given my low spice tolerance, I typically wouldn’t have even added the chili, but I had half of one sitting at the bottom of my fridge so I just thought, “to heck with it!” Surprisingly, I was able to tolerate it, and it really enhanced the flavors!

After I made this, I searched around the web for other celery salad recipes. I found some really delicious looking ones that included apples, so next time I run out of lettuce I think I will try that combination (and likely leave out the carrots and chili).

Thai Celery Salad Recipe - Little Chef Big Appetite

 

Thai Celery Salad
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 4 celery stalks, ends trimmed and sliced on a diagonal
  • 1 scallion, thinly sliced and green parts only
  • 1 teaspoon jalapeno or fresno chili, thinly sliced and seeds removed
  • ⅓ cup loosely packed cilantro leaves, tough stems removed
  • ¼ cup grated carrots*
  • ⅛ cup chopped roasted peanuts
  • 1 Tablespoon vegetable or canola oil
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  • ¼ teaspoon sugar
  • salt and pepper
Instructions
  1. In a large bowl toss together the celery, scallion, cilantro, carrots, and peanuts.
  2. In a small bowl whisk together the oil, lime juice, fish sauce, sugar, and a pinch of salt and pepper. Toss the dressing with the celery mixture. Season with salt and pepper to taste.
Notes
*If you don't want to pull out your food processor or box grater, feel free to use a vegetable peeler to create thin strips of carrots.