Jump to Recipe Print Recipe

Lightened Up Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavor. Healthy, light, and ready in 15 minutes!

Lightened Up Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavor. Healthy, light, and ready in 15 minutes! | iowagirleats.com

I am legit bursting at the seams to not only share the recipe for Lightened Up Pad Thai with you (which is so good that a repair man who came to our house the day I made it would not.stop.talking. about how delicious it smelled – HA!) but to giveaway the new, must-have cookbook Eating in the Middle, written by my friend Andie Mitchell at the end of this post!

Andie is a food blogger / New York Times Bestselling author of the memoir “It Was Me All Along” / and cookbook author who lost 135lbs through diet and exercise over 10 years ago. Since then she has built an enormous and loyal following by sharing her raw and relatable story, and delicious, balanced recipes.

Besides all that, Andie is one of the most interesting people I have ever met and has more charisma in her pinky finger than I could ever dream of having in my entire body. I got the chance to meet her when we both attended a food bloggers retreat in Utah last fall, and could honestly listen to her talk all day long. She is unbeliveably warm, genuinely interested in other people, and SO gosh darn funny! Andie’s the kind of person you meet once but know you’ll be friends with forever, which is why I am thrilled to help support her new cookbook, Eating in the Middle: A Mostly Wholesome Cookbook!

Lightened-Up-Pad-Thai-iowagirleats-02

Get comfortable, because Eating in the Middle is a cookbook you’re going to want to sit down and pour over the minute it’s delivered to your doorstep. Peppered between 80 mouthwatering, balanced recipes including this Bagel and Lox Salad, and Peanut Butter Mousse Pie with Marshmallow Whipped Cream (GAH,) are stories about Andie’s life, both past and present, written in a way that I feel like she’s telling me them in person over coffee. I absolutely love that about this cookbook – it is unmistakably HER.

And the recipes? Ones you’re not going to want to miss. In Andie’s words, ““Eating in the Middle” is about finding the middle ground between being healthy and feeling happy, between eating wholesomely and indulging in some of what you crave.” aka my life motto. This book could not align with my lifestyle any better, which is why I know you’re going to love it too.

Lightened-Up-Pad-Thai-iowagirleats-03

I dogeared at least 15+ recipes while flipping through the pages before finally stopping at Lightened Up Pad Thai. Pad Thai? One of my top 3 favorite foods. Lightened up? Not mad about it. Ready in 15 minutes? Here we go!

If you liked the way I snuck shredded cabbage into my Beef Taco Bowls, Mongolian Beef Noodle Bowls, and Thai Peanut Chicken Quinoa Bowls, then you are going to die when you see how Andie has completely replaced rice noodles for thinly shredded green cabbage in her lightened up rendition of classic Pad Thai with a bit of crispy, healthy crunch. I mean it’s BRILLIANT! One of those things you stop and ask yourself, why didn’t I think of that?

Paired with stir fried green pepper, onion (I used shallots,) chicken, tons of garlic, and a super simple Pad Thai sauce, you’ll be shocked at how quickly the dish appears on the table after putting in a little face time with the cutting board. Oh, and I was not kidding about the repair man’s reaction when he walked in my front door…

“Oh my God, are you cooking something?” 

“Hmmm, oh! Yeah, I cooked Pad Thai a few hours ago.” 

“It smells, SO GOOD! Pad Thai, huh? WOW!” 

True story. And then I found $50.

Anyway, last thing, this dish is incredibly economical. I bought all the vegetables for under $3, added chicken to Andie’s recipe for Ben (who loved this dish!) and the rest of the ingredients I already had on hand. Quick, affordable, and repair man-approved. Get after it!

Lightened Up Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavor. Healthy, light, and ready in 15 minutes! | iowagirleats.com

Start by thinly shredding 5 cups green cabbage, which is about 1/2 medium sized head cabbage. Cabbage is an extremely healthy vegetable, high in fiber and vitamins C and K, and is low-calorie, low-fat, and low-carb, to boot!

Lightened-Up-Pad-Thai-iowagirleats-05

Next, stir together the simple Pad Thai sauce, which is just 1-1/2 Tablespoons fish sauce (Red Boat brand is gluten-free,) 1-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce,) 1 Tablespoon white sugar, 1/4 cup chicken broth, and 1-1/2 teaspoons gluten-free flour or cornstarch (I used brown rice flour,) then set aside.

Lightened-Up-Pad-Thai-iowagirleats-06

Next prep the rest of the ingredients by slicing 1 small green bell pepper and 1 jumbo shallot (Andie used a small onion,) chopping 1/4 cup cilantro, whisking 2 eggs, mincing 4 cloves garlic, and thinly slicing 12oz chicken breasts. Since this dish cooks so quickly, it’s best to have everything prepped and ready before turning on the heat.

Lightened-Up-Pad-Thai-iowagirleats-07

Which is what we do next. Heat 1/2 teaspoon sesame oil in a large, nonstick wok or 12″ skillet over medium-high heat then add the chicken, season with salt and pepper, and stir fry until cooked through. Remove to a plate then set aside.

Lightened-Up-Pad-Thai-iowagirleats-08

Next heat 2 teaspoons high heat cooking oil (I used almond oil) then add the bell pepper and shallots, season with salt and pepper, then stir fry until crisp-tender, 5 minutes. Add the garlic then stir fry for 30 seconds before removing to the plate with the chicken.

Lightened-Up-Pad-Thai-iowagirleats-09

Heat an additional 2 teaspoons high heat cooking oil then add the cabbage, season only with pepper, and stir fry until it just begins to wilt (the cabbage will continue to cook in the following few steps so don’t let it get too soggy here!)

Lightened-Up-Pad-Thai-iowagirleats-10

Finally add the eggs then stir fry until they’re set, and then pour in the Pad Thai sauce and let bubble until slightly thickened.

Lightened-Up-Pad-Thai-iowagirleats-10b

Pull the Lightened Up Pad Thai off the heat then stir in the chopped cilantro, scoop onto plates, and serve with chopped peanuts and a wedge of fresh lime juice!

Lightened ULightened Up Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavor. Healthy, light, and ready in 15 minutes! | iowagirleats.comp Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavor. Healthy, light, and ready in 15 minutes! | iowagirleats.com

Lightened Up Pad Thai

Description

Lightened Up Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavor. Healthy, light, and ready in 15 minutes!

Ingredients

serves 4

  • 1/4 cup chicken broth
  • 1-1/2 Tablespoons low-sodium gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
  • 1-1/2 Tablespoons gluten-free fish sauce (I used Red Boat brand)
  • 1 Tablespoon sugar
  • 1-1/2 teaspoons cornstarch or gluten-free flour (I used brown rice flour)
  • 2 eggs, whisked
  • 1/2 teaspoon sesame oil
  • 3/4lb (12oz) chicken breasts, cut into thin strips
  • salt and pepper
  • 4 teaspoons high heat cooking oil, divided
  • 1 jumbo shallot, thinly sliced (about 1 cup)
  • 1 small green bell pepper, seeded then thinly sliced (about 1 cup)
  • 4 cloves garlic, minced
  • 5 cups thinly shredded green cabbage
  • 1/2 cup packed fresh cilantro, chopped
  • 3 Tablespoons finely chopped peanuts
  • lime wedges

Directions

  1. Stir together chicken broth, tamari, fish sauce, sugar, and cornstarch/GF flour in a small dish then set aside. Whisk eggs together in another small dish then set aside.
  2. Heat sesame oil in a large wok or 12" skillet over medium-high heat. Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate.
  3. Heat 2 teaspoons cooking oil in skillet then add shallots and peppers. Season with salt and pepper then stir fry until crisp-tender, 5 minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.
  4. Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 1-2 minutes. Add the tamari sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes.
  5. Remove skillet from heat then stir in chopped cilantro. Divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.

Notes

Recipe adapted and reprinted with permission from Eating in the Middle

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Lightened Up Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavor. Healthy, light, and ready in 15 minutes! | iowagirleats.com

The classic Pad Thai takeout flavor in this dish is spot on and I love that it is 100% GUILT FREE! Eat to your heart’s content then finish with a slice of Andie’s Peanut Butter Mousse Pie. If that’s not balance, I don’t know what is. ;) Enjoy!

Lightened Up Pad Thai is low-carb, gluten-free, and vegetable-based, yet full of signature Pad Thai flavor. Healthy, light, and ready in 15 minutes! | iowagirleats.com

 

Eating in the Middle Cookbook Giveaway

Andie’s cookbook, Eating in the Middle, is being released on March 29 and I’m excited to giveaway one copy to an IGE reader! (Psst: you can pre-order your copy starting now!)

Lightened-Up-Pad-Thai-iowagirleats-02

Enter to win Eating in the Middle: A Mostly Wholesome Cookbook, by using the widget below by Wednesday, 3/23/16 at 12am CT. Widget may take a couple of seconds to load and may not work in Internet Explorer.

Good luck!

a Rafflecopter giveaway