I LOVE Thai food and one of my favourite Thai dishes is hands down Pad Thai. It the perfect blend of sweet, sour, salty, and spicy, so it satisfies all your taste buds. Traditionally, it’s made with white rice noodles, which are simple, refined carbohydrates (ick!). Also, in restaurants and fast food places, this dish is almost always drenched in oil (ick, again!). I wasn’t about to give up Pad Thai though, so I decided to get creative and come up with a healthier version. Instead of using white rice noodles, I used sliced eggplant instead. It turned out AMAZING (even my Malaysian dad approved)! I shared this recipe with Chatelaine, but since not all of you have seen it on their site, I decided to share it on my blog as well. So, here’s the recipe…
Eggplant “Noodle” Pad Thai
3 Chinese eggplants
1 tbsp organic seasoned rice vinegar
1 tbsp pure fish sauce
1 tbsp unsweetened almond milk
¼ tsp tamarind paste
½ tbsp pure maple syrup
1 tbsp coconut oil
2 cloves garlic, roughly chopped
1 large egg, whisked
½ cup firm tofu, diced into roughly 1-cm cubes
1-2 pinches red pepper flakes (optional)
1 bunch green onions, finely chopped
½ cup mung bean sprouts
1 tsp sesame oil
1-2 tbsp roasted unsalted cashews, crushed
½ lime, cut into wedges
Few sprigs of coriander (to garnish)
1. Cut each eggplant in half lengthwise. Then, cut each half lengthwise into about 0.5-cm thick strips. Set the eggplant “noodles” aside.
2. For the sauce, combine organic seasoned rice vinegar, pure fish sauce, unsweetened almond milk, tamarind paste, and pure maple syrup into a small bowl. Mix everything well and set aside.
3. In a skillet on medium heat, add the coconut oil and sauté the garlic.
4. Once the garlic is slightly brown, add in the whisked egg immediately and scramble it.
5. When the egg is scrambled and no longer runny, add in the tofu and eggplant. Mix everything together until the eggplant strips become limp like noodles.
6. Next, stir in the sauce (from step 2). When the sauce begins to boil, red pepper flakes can be added for spiciness, if desired.
7. When the liquid from the sauce has evaporated, turn off the heat and toss in the green onions, mung bean sprouts, and sesame oil. Mix well and then transfer everything into a serving dish.
8. Top the dish off with roasted unsalted cashews, coriander, and lime. Make sure to squeeze in some lime before eating and enjoy!
Makes 2 servings
This recipe is a must-try if you like Pad Thai as much as I do. The eggplant is such healthy alternative. It supports brain function, contains antioxidants, and can help lower cholesterol. Another great way to use eggplant as a pasta substitute is in lasagna. Try replacing lasagna noodles with eggplant slices the next time you make lasagna. It’s so delish as well! Anyways, hope everyone is having a great weekend.