Pad Thai features prominently in Thai cuisine. One of Thailand’s national dishes, it actually originated in Vietnam, but was brought to Thailand by traders, and after a few flavor changes quickly gained popularity. Often served in a rich peanut based sauce, this recipe gives pad Thai a lighter twist. Lime juice and rice vinegar give the dish a fresh tang, and mung bean sprouts, scallions, and fresh onion and garlic make this a lighter noodle option. Shrimp provides protein, and can easily be swapped out for tofu or chicken. Those with a gluten allergy can also enjoy this pad Thai, because the rice noodles are naturally gluten-free. Look for dried brown rice noodles for an even healthier dish, but regular rice noodles work well too.
For the recipe, visit GeoBlue’s Healthy Travel Blog.