Michelle Dudash's California Avocado Pad Thai
This all-in-one dish will satisfy your pad Thai noodle craving while delivering plenty of protein and fresh produce. Fresh California Avocados are in peak season March through September, making this the perfect light dinner to enjoy during warmer months or any time of the year. This protein-packed nutrition powerhouse recipe provides an excellent source of protein, fiber, and folate, plus potassium, and is under 500 calories.
California Avocados also act as a "nutrient booster" by helping increase the absorption of fat-soluble nutrients like vitamins A, D, K and E—which is particularly helpful when you're enjoying foods rich in these nutrients but are low in fat, like vegetables and almost all fruits.
For the sauce:
1/2 ripe, Fresh California Avocado, seeded, peeled and mashed
3 tablespoons fresh lime juice
1 tablespoon fish sauce (or use GF reduced-sodium soy sauce for a milder taste)
For the noodles:
4 oz. (wt.) Asian brown rice stir-fry noodles
2 tsp. high heat oil, like peanut, canola, or avocado oil
1 lb. boneless skinless chicken thighs, trimmed, cut into strips (1/2-inch wide)
4 scallions, white and green parts divided, sliced
2 cloves garlic, minced
1 1/2 cups spiralized or shredded carrots (buy ready-made to save time)
1/8 teaspoon salt, or to taste
2 large eggs
1 ripe, Fresh, California Avocado, seeded, peeled and diced
For serving:
1/3 cup roasted unsalted peanuts or cashews, crushed
1 lime, cut into 4 wedges
Bean sprouts, fish sauce, Sriracha hot sauce (optional)
*If allergic to nuts, consider toasted sesame seeds
To make the sauce: Mash the avocado in a bowl with a fork until nearly smooth. Stir in the lime juice and fish sauce.
To make the noodles: Cook the noodles according to package directions for stir-frying, which typically involves pouring hot water over the noodles and allowing them to sit for 5-10 minutes, just until tender, not too soft. Drain.
Heat a wok or soup pot on medium-high and add the oil. Add the chicken in a single layer and sprinkle the white parts of the scallions and garlic on top. Brown the chicken on one side, about 3 minutes, then stir. Push the chicken to the side of the pan and add the carrots. Cook until tender, about 3 minutes. Sprinkle in a pinch of salt. Push the carrots to the side. Crack in the eggs and whisk them, breaking them up into pieces once cooked.
Add the cooked noodles and combine. Turn off the heat and stir in the avocado sauce and green parts of scallions, adding a splash of water to the pan if it seems too dry.
To serve: If all 4 servings of the dish will be enjoyed at once, stir in all of the diced avocado. Otherwise, portion the noodles and top each bowl with 1/4 diced avocado.
Sprinkle each serving with a rounded tablespoon of peanuts or cashews and serve with lime wedges. Add optional bean sprouts, fish sauce, and hot sauce.
Makes 4 servings, 1 1/3 cups noodles each, plus diced avocado and toppings
Serving suggestion: Serve with sliced orange or mango
Beverage pairing: Kombucha, sparkling lime water or Sauvignon Blanc wine
Serves 4, 1 1/3 cups noodles each, plus diced avocado and toppings
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Facts per serving: 480 calories, 23 g fat (4 g saturated), 200 mg cholesterol, 40 g carbs, 7 g fiber, 30 g protein, 610 mg sodium, 15% DV iron, 25% DV folate, 20% DV potassium.