Freshest ever Pad Thai

photo (19)

I absolutely love this dish,  in almost any shape it comes. I’m blessed with a husband who’s a great cook. One of those weirdos that actually finds it relaxing! We both love spicy food! But after a 3 month journey through Thailand when he kept saying ken pet tai ( I can eat spicy food) but never got it spicy enough ( I’m telling you, weirdo : ) we eventually did an amazing cooking course so we could learn how to make spicy enough food. (Perhaps he never got it spicy enough because they didn’t understand him ; )  This is his very fresh version of a pad Thai. Almost all the veg are raw which makes it a very nutrient dense dish.

Pad Thai (serves 2)

200 grams of noodles (dry or fresh)

1 chicken cut into small pieces
1 shallot
2-3 eggs
1 small teaspoon of fish sauce (nam plau)
2-3 tablespoon of soya sauce
1/2 teaspoon of palm sugar
1 medium carrots grated
1/3 a small cabbage, cut in thin strips
1 large handfuls of bean sprouts
1 large handfuls of coriander
Dry roasted peanuts

1 chilli cut up small

Scramble eggs and shallot and put aside. Cook chicken and put aside. Heat up vegetable oil, fish sauce, soya sauce and palm sugar. Add 2 tablespoon of water. Add noodles and keep on stirring and adding a little bit of liquid so they are never dry until they are cooked. Put the chicken and egg mix back in the wok. Mix in some vegetable at end just to heat up quickly then when all is done dress with the rest of the vegetables, chopped coriander and roughly crushed peanuts and serve

I knew this was a nutrient filled dish but just how much did surprise me. Bean sprouts, wow! Sure I thought it had something good in them…but they seem too watery to contain anything of relevance…cucumber like almost.  But no I was wrong, it seems they are virtual hothouses of nutrients and health benefits. Looks can deceive! For a start, they contain omega-3 and omega-6. This watery like things, really….High in vitamin C and 6 of the 8 B-vitamins and also contains quite a few minerals. Mung sprouts, which are the ones used in Asian cooking, also contains vitamin K and beta carotene.  High in fibre and protein. Because of the massive amounts of nutrients they are good for fighting disease.

Then there’s cabbage. Again wow! Excellent source of vitamin c and k. High in dietary fibre but the best thing about it is the possible cancer preventing properties of glucosinolates. Here’s some links for further reading

I have already spoken about the benefits of peanuts so won’t do that again…

And now I’m getting bored of going on and on about how healthy some stuff in Pad Thai is so I will leave chillies, carrots etc until later!

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