A Nut-Free Pad Thai That’s Also High In Protein

Name: Nut-Free Pad Thai
Yield: 4 servings
Ingredients: 8 oz flat rice noodles ((about 1/4-inch/5-mm wide)); 3 tbsp sugar; 3 tbsp fish sauce; 1/4 cup lime juice; 2 tbsp seasoned rice wine vinegar ((or 2 tbsp tamarind concentrate)); 1 tbsp ketchup ((omit if using tamarind)); 1 tsp sambal oelek; 1/4 cup chicken stock or water; 1/4 cup vegetable oil; 2 tbsp shallots or red onion (chopped); 1 tbsp garlic (chopped); 8 oz chicken or turkey (cut into 1/4-inch (5-mm) thick slices); 1 large bunch green onions (cut on the diagonal into 1-inch (2.5-cm) lengths); 3 cups bean sprouts; 1/2 cup cilantro sprigs; 4 Lime wedges; 2 tbsp flaxseeds ((optional))

Lucy Waverman

Flaxseeds make the perfect substitute for peanuts in this allergy-friendly pad thai recipe because they have great crunch.

Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada

photo credit: shutterstock

Servings

4servings

Servings

4servings

Course Dinner, Lunch
Cuisine Pasta, Poultry

Ingredients

8 oz flat rice noodles (about 1/4-inch/5-mm wide)
Sauce
3 tbsp sugar
3 tbsp fish sauce
1/4 cup lime juice
2 tbsp seasoned rice wine vinegar (or 2 tbsp tamarind concentrate)
1 tbsp ketchup (omit if using tamarind)
1 tsp sambal oelek
1/4 cup chicken stock or water
1/4 cup vegetable oil
2 tbsp shallots or red onion chopped
1 tbsp garlic chopped
8 oz chicken or turkey cut into 1/4-inch (5-mm) thick slices
1 large bunch green onions cut on the diagonal into 1-inch (2.5-cm) lengths
3 cups bean sprouts
Garnish
1/2 cup cilantro sprigs
4 Lime wedges
2 tbsp flaxseeds (optional)

Servings: servings

Units:

Ingredients

8 oz flat rice noodles (about 1/4-inch/5-mm wide)
Sauce
3 tbsp sugar
3 tbsp fish sauce
1/4 cup lime juice
2 tbsp seasoned rice wine vinegar (or 2 tbsp tamarind concentrate)
1 tbsp ketchup (omit if using tamarind)
1 tsp sambal oelek
1/4 cup chicken stock or water
1/4 cup vegetable oil
2 tbsp shallots or red onion chopped
1 tbsp garlic chopped
8 oz chicken or turkey cut into 1/4-inch (5-mm) thick slices
1 large bunch green onions cut on the diagonal into 1-inch (2.5-cm) lengths
3 cups bean sprouts
Garnish
1/2 cup cilantro sprigs
4 Lime wedges
2 tbsp flaxseeds (optional)

Servings: servings

Units:

Course Dinner, Lunch
Cuisine Pasta, Poultry

Instructions

Soak rice noodles in very hot water for about 20 minutes. They should be pliable and able to drape over your hand but still have a little texture. They will soften more in the wok. Drain noodles and rinse well with cold water. Reserve.
Combine sugar, fish sauce, lime juice, seasoned rice vinegar, ketchup, sambal oelek and stock and set aside.
Heat oil in a wok or skillet over high heat. Add shallots and garlic and stir-fry for 30 seconds. Add chicken or turkey and stir-fry for 2 minutes or until almost cooked through. Add noodles and toss to combine. Add sauce, toss again, and add green onions and half of bean sprouts or all of bok choy. Cook for 2 minutes or until noodles are soft.
Sprinkle pad thai with remaining bean sprouts and cilantro and garnish with lime wedges. Sprinkle with flaxseeds and serve immediately.

Recipe Notes

Per serving: 560 calories, 18 g total fat, 2 g saturated fat, 9 g monounsaturated fat, 6 g polyunsaturated fat, 70 g carbohydrates, 29 g protein, 75 mg cholesterol, 5 g fibre, 110 mg calcium, 77 mg magnesium, 1400 mg sodium, 630 mg potassium, 3.5 mg vitamin E, 3.5 mg iron, 69 RE vitamin A, 25 mg vitamin C

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