This ‘Better For You Pad Thai with Red Papaya’ is a delicious dinner or healthy alternative to it’s takeaway version.
It’s hard to go past a delicious and satisfying Pad Thai when you’re scrolling through a Thai restaurant menu. The tasty noodles stir fried in a perfectly balanced sweet, savoury and sour sauce with pops of crushed peanuts delight your taste buds.
I’ve made a few tweaks to a classic family favourite Thai dish for a healthier fake-away dinner with a twist.
About the Recipe
Using whole food ingredients and no refined sugar, the sweet-savoury-sour sauce will make your noodles come alive with healthy flavour. With your choice of protein, fresh vegetables and, to make this recipe next level, I’ve added Ruby Rise Red Papaya for pops of freshness your palette (and gut thanks to its gut health benefits!) will love.
I love adding Ruby Rise Red Papaya to dishes, both sweet and savoury for a delicious and fresh addition boasting with nutritional goodness.
This recipe is gluten free, dairy free and refined sugar free.
You can make this recipe vegetarian by using a vegetation choice of protein and omiting fish sauce (using lime juice instead).
To make this recipe vegan, omit egg and choice a vegan source of protein such as tofu. Swap out fish sauce and use lime juice instead.
Better For You Pad Thai with Red Papaya
- 1/4 cup tamari
(or coconut aminos)
- 1/4 cup
almond butteror nut butter of choice
- 2 tsp honey
- 1 tsp fish sauce
- 1/2 tbsp tamarind paste
(or juice of 1 lime)
- 1/2 lime
- 400 g your choice of protein
(chicken strips, prawns, tofu)
- 3 eggs
- 1 red capsicum julienned
- 1 clove garlic
- 1.5 cups
- 2 green spring onions
- oil for cooking
(coconut oil, macadamia nut oil or mild extra virgin olive oil)
- 4 serves flat rice noodles
(or noodles of choice)
- 1/2 small Ruby Rise Red Papaya deseeded, diced
- fresh red chilli
fresh coriander leaves
- lime wedges
- Prepare sauce by whisking together tamari, almond butter, honey, fish sauce, tamarind paste and lime juice. If almond butter is too thick, warm to thin out and easily mix. Set aside.
- Cook noodles to packet instructions. Drain well. Set aside.
- In a frying pan, heat a generous amount of cooking oil. Add eggs and tilt pan to spread. Use a spatula to frequently mix eggs around to scramble until cooked through. Set aside.
- Add additional oil to frying pan and add garlic, your choice of protein and capsicum. Stir regularly over medium heat until cooked through.
- Add cooked and drained noodles and scrambled egg. Toss to combine.
- Add sauce and stir to mix through.
- Add bean sprouts, spring onions, diced papaya and stir through just before serving.
- Serve topped with crushed peanuts, chilli, coriander and lime wedges.
For a low carb version use kelp noodles, spiralled vegetables or konjac noodles.
For a grain free version use the above low carb option or sweet potato noodles.
To make this recipe peanut free leave out crushed peanuts and instead use crushed dry roasted almonds.
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This recipe was created by nutritionist and recipe developer Casey-Lee Lyons for Ruby Rise Papaya.