Health on the Stealth: When Cooking Class Inspires You


My dinner this week was 100% inspired by a cooking class.

Back in November, my husband and I went with my closest friend and her man (now fiance) to a cooking class at Sur la Table. The class was “Fresh and Flavorful Thai”. Chef Tyler taught us to make 4 dishes that day:

  • Larb Gai (Minced Chicken Lettuce Cups)
  • Perfect Pad Thai
  • Panang Coconut Curry with Shrimp
  • Mango Sticky Rice

Everything was amazing, and we all received the recipe guide to recreate the meals at home. I said that I would make these recipes again another day.

Things worked out last week where I could make the Pad Thai.

And you know me by now…I had to add a little bit of Health of the Stealth to the mix.

What did I do??

  • I used coconut aminos in place of the soy sauce.
  • I used 2 eggs and 2 egg whites.
  • I sprinkled a bit of ground flaxseed into the mix.

It was super good, and I had to share it with you. A HUGE thanks to #surlatablecookingclass for this Thai food class!


Health on the Stealth: When Cooking Class Inspires You

Category: Dinner

Cuisine: Thai

Servings: 4 servings

Health on the Stealth: When Cooking Class Inspires You


    Ingredients for the Pad Thai sauce:
  • 2/3 cup tamarind concentrate (Thai brands are best; generic only if no other option available)
  • 2/3 cup white vinegar
  • 1/3 cup coconut aminos
  • 1/3 cup fish sauce
  • 1 teaspoon sea salt
  • 1 cup coconut palm sugar
  • 3 tablespoons garlic powder
  • 1/8 to 1/4 cup Sriracha chili sauce, depending on spice preference
    Ingredients for the Pad Thai:
  • 8 ounces Pad Thai rice noodles (Chantaboon is best)
  • 1/3 cup vegetable oil
  • 2 large eggs and 2 egg whites, lightly beaten
  • 3 garlic cloves, minced
  • 2/3 cup Pad Thai sauce (recipe above)
  • 1 cup cooked chicken tenderloins, cut into bite sized pieces
  • 1/2 cup thinly sliced green onion
  • 1/4 cup thinly sliced sweet preserved radish (optional)
  • 2 1/2 cup mung bean sprouts, rinsed thoroughly and divided
  • 1/2 cup roasted peanuts, finely chopped, plus more for garnish
  • 1/2 teaspoon ground flaxseed
  • 1 lime, cut into wedges for garnish


    Instructions for the Pad Thai sauce:
  1. Place all ingredients in a medium saucepan and bring to a boil over medium heat.
  2. Cook sauce until it thickens and coats the back of a spoon, about 10 minutes.
  3. Set aside. Makes enough sauce for 3 recipes of Pad Thai and remainder can be frozen.
    Instructions for Pad Thai:
  1. Place noodles in a large bowl and cover with hot water.
  2. Soak for 30 minutes until tender and soft.
  3. Drain in a colander and set aside, covered with a clean dish towel.
  4. Heat a wok over high heat.
  5. Add oil and swirl to coat all sides.
  6. Add the eggs and whites and stir fry for 30 seconds.
  7. Stir in garlic and noodles, followed by the Pad Thai sauce.
  8. Simmer noodles in the sauce until cooked through, about 1-2 minutes.
  9. Stir in chicken and radish (if using radish).
  10. Check the noodles. If the aren't tender, add 1/4 cup water. When noodles are tender, stir in green onions, 2 cups bean sprouts, flaxseed, and peanuts, then remove wok from heat. (Be careful not to overcook the noodles or they will stick together. If this happens, add small amounts of water to separate them. When the water is absorbed, remove wok from heat.)
  11. Place Pad Thai in a large serving bowl and garnish with remaining bean sprouts, lime wedges, and peanuts.



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