Pad Thai is perhaps one of the most famous Thai noodle dishes (at least in America!). There are so many variations but essentially it is rice noodles stir fried with some vegetables, protein of choice and coated with a tangy-sweet-nutty sauce. I have reworked my recipe to make this Sensible Pad Thai a low sodium dish that can be ready in 10 minutes. No joke!
Ingredients
- Sensible Noodles (New discovery at Costco!) or flat rice noodles cooked per package instructions
- 2 tbsp oil
- 2 cloves garlic, roughly chopped
- Frozen bell pepper strips (or any vegetables of your choice – sprouts/scallions etc)
- Baby Corn (optional – I was using up some that I already had)
- A handful of cilantro, roughly chopped
- 1 juicy lime, quartered
- Roasted peanut, roughly ground in a spice mill (you want to see bits and pieces)
For the Sauce:
- About 1 tbsp of Mixed Nut butter (or any no sodium peanut butter)
- 1 tbsp of Lola’s Original hot sauce (or any low sodium hot sauce, to your taste)
- 1 tbsp of Swad Tamarind Date Chutney (this will provide both tang and sweetness)
- 3-4 tbsp of Low Sodium Soy Sauce Substitute
Method
- First, mix together all the ingredients for the sauce and set aside.
- In a large wok or wide sauce pan, heat up the oil over medium heat.
- Add the garlic and cook for a minute.
- Now add whatever vegetables you are using and sauté for about 3-4 minutes.
- When the vegetables are just cooked, add about half the sauce. Let it simmer for a couple of minutes.
- Now switch off the heat. Add the sensible noodles or the cooked rice noodles and mix till the noodles are coated in sauce.
- To finish, pour the remaining sauce over the noodles. Top with the chopped cilantro, the ground peanuts and a squeeze of lime juice.
- Serve in bowls with a lime wedge for those who might need the additional tang. Salt the plate!
That’s it! So easy and fast to make this Sensible Pad Thai! My Chief Tasting Officer said – it’s outstanding!!