Recipe: Tasty Sugar free Pad Thai with brown rice noodle

Sugar free Pad Thai with brown rice noodle. Great recipe for Sugar free Pad Thai with brown rice noodle. Restaurant pad Thai is always packed with sugar and oil which is not healthy. The trick to make this dish really sugar free yet not compromising its flavor is to release natural sugar from carrots and onion by sautéing them in a wok for.

Remember, just because they are brown rice doesn't mean they are calorie free; they are just healthier because they are whole grain. Spiralize the zucchini and add into a steaming basket. Strain and rinse under cold water. You can cook Sugar free Pad Thai with brown rice noodle using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sugar free Pad Thai with brown rice noodle

1. Prepare 2 cups of organic mung bean sprouts.
2. You need 6 oz of Organic brown rice pasta.
3. It's 1 cup of cooked chicken bread, sliced.
4. Prepare 1 of large carrot, Julienned.
5. Prepare 1 of large onion, julienned.
6. You need 2 of eggs.
7. It's 1 cup of garlic chives, sliced.
8. Prepare 1 Tsp of fish sauce.
9. It's 2 tsp of organic tamari sauce.
10. You need 1 Tsp of fermented red chilli.
11. Prepare 1 Tsp of brown rice vinegar.
12. Prepare 2 of garlic cloves, minced.
13. Prepare 1 tsp of ginger, minced.
14. It's 2 Tsp of olive oil.
15. You need 1 Tsp of sesame oil.

Rinse the rice noodles in cold water then toss in a bit of olive oil. This keeps the rice noodles from sticking together. Make the pad thai sauce: Stir together the sauce ingredients: soy sauce, fish sauce, rice vinegar, brown sugar, Sriracha and oyster sauce in a small bowl and set aside. Our Pad Thai brown rice noodles are perfect for making Thailand's national dish, Pad Thai, right at home, or as a substitution in any recipe calling for noodles.

Sugar free Pad Thai with brown rice noodle instructions

1. Cook brown rice pasta according to the package instruction. Cut 2 minutes total boiling time..
2. Sauté onion and carrot in a wok with just two Tsp olive oil on medium heat. Cook until the natrual sugar release from them for about 5 ~7 minutes. Add minced garlic, ginger and fermented red chili. Sauté for a minute..
3. Add chicken, bean sprouts and keep saute for another two minutes until sprouts are withered. Crack two eggs into the same wok and scrambled them with the rest of the veggies. Season the dish with tamari sauce, fish sauce and vinegar..
4. When pasta is done, transfer them into the wok and add a little bit pasta water to loose up the sauce so that pasta could soak up all the delicious juice. Add garlic chive in the end and drizzle with sesame oil before serve..

Their delightful texture and mild flavor make them a fun alternative to ordinary pasta. Use brown rice noodles: Instead of traditional white rice noodles, feel free to sub in brown rice noodles instead to make this a step healthier. I love how the peanuts garnished on top bring in a crunchy mouthfeel with each bite, and the fresh-squeezed lime gives it a sweet, tangy taste. You can skip it if you like and use extra soy sauce instead, but your pad thai will lack depth. We like the Red Boat brand best because it's gluten-free and made with clean ingredients, but any fish sauce will do in this recipe.