Green Papaya Pad Thai (Vegan & Gluten-Free)

Name: Green Papaya Pad Thai (Vegan & Gluten-Free)
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 7 oz (200 grams) green papaya, shredded; 7 oz (200 grams) bean sprouts; 1 large egg; 2 garlic chive stalks, cut into 2-inch pieces; 1 tablespoon sliced shallot; 2 tablespoons diced firm tofu; 2 tablespoons coconut sugar syrup (or thick coconut syrup) (about 30 ml); 2 tablespoons fish sauce (about 30 ml); 2 tablespoons tamarind paste (about 30 ml); 1 teaspoon chili powder or paprika; 1 tablespoon coconut oil (about 15 ml); 2 tablespoons chopped sweet pickled radish; 2 tablespoons roasted peanuts; Lime wedges; Fresh veggies for serving, such as extra bean sprouts, banana blossom, gotu kola leaves, garlic chives, or purslane; Fresh veggies as a side salad

Tunarap @para_pabulum

This green papaya Pad Thai is just as delicious as traditional Pad Thai, but with less cholesterol. Plus, papaya is high in vitamin A and vitamin C. This dish is perfect for anyone watching their weight or looking for a low-carb meal. If you haven't made Pad Thai sauce ahead of time, you can mix it right in the pan with this recipe. The recipe is adapted from goodlifeupdate.com. If you're making a larger batch, I recommend using the beautiful Pad Thai sauce recipe from P'Tom @paremai272522.

Tunarap @para_pabulum

Saved

Ingredients

30 minutes

Serves 2 servings

7 oz (200 grams)green papaya, shredded
7 oz (200 grams)bean sprouts
1large egg
2garlic chive stalks, cut into 2-inch pieces
1 tablespoonsliced shallot
2 tablespoonsdiced firm tofu
2 tablespoonscoconut sugar syrup (or thick coconut syrup) (about 30 ml)
2 tablespoonsfish sauce (about 30 ml)
2 tablespoonstamarind paste (about 30 ml)
1 teaspoonchili powder or paprika
1 tablespooncoconut oil (about 15 ml)
2 tablespoonschopped sweet pickled radish
2 tablespoonsroasted peanuts
Lime wedges
Fresh veggies for serving, such as extra bean sprouts, banana blossom, gotu kola leaves, garlic chives, or purslane
Fresh veggies as a side salad

Saved

Steps

30 minutes

1

Heat a pan over medium heat and add coconut oil. Add the diced tofu and stir-fry until golden. Add the sliced shallot and stir-fry until translucent.
2

Add the shredded green papaya and chopped sweet pickled radish. Season with tamarind paste, fish sauce, coconut sugar syrup, and chili powder. Stir-fry until the papaya softens. Taste and adjust seasoning as needed.
3

Once the papaya is tender, add the bean sprouts and garlic chives. Crack in the egg and stir-fry until cooked through. Serve on a plate with your choice of fresh veggies and lime wedges.