Recipe: Yummy 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.

To make this a little healthier, I found these brown rice Pad Thai noodles at Whole Foods made by Annie Chun's. Remember, just because they are brown rice doesn't mean they are calorie free; they are just healthier because they are whole grain. Delicious noodle bowls require just a few things to make them memorable; a flavorful broth, comforting soft noodles, delicious veggies and some type of protein, though some without are just as tasty. 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. You need 2 cups of organic mung bean sprouts.
2. It's 6 oz of Organic brown rice pasta.
3. You need 1 cup of cooked chicken bread, sliced.
4. It's 1 of large carrot, Julienned.
5. It's 1 of large onion, julienned.
6. It's 2 of eggs.
7. It's 1 cup of garlic chives, sliced.
8. It's 1 Tsp of fish sauce.
9. You need 2 tsp of organic tamari sauce.
10. You need 1 Tsp of fermented red chilli.
11. You need 1 Tsp of brown rice vinegar.
12. It's 2 of garlic cloves, minced.
13. You need 1 tsp of ginger, minced.
14. Prepare 2 Tsp of olive oil.
15. You need 1 Tsp of sesame oil.

In order to make keto noodle bowl, we simply need to swap out the high carb noodles with something less carby. 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. Looking to add a memorable touch to mealtime? Our Thai Kitchen Gluten Free Brown Rice Noodles are versatile, easy to cook and delicious.

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..

They're the perfect addition to your next Thai soup, noodle bowl, salad or stir fry. 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. Chef Tip: How to Cook Rice Noodles Perfectly. Rice noodles are a bit trickier than flour-based noodles.