Best 3 Ultimate Low Fat Thai Recipes

Indulge in a culinary journey to Thailand with our curated collection of low-fat Thai recipes, catering to a healthier lifestyle while preserving authentic flavors. From tantalizing appetizers to hearty entrees and refreshing desserts, our recipes offer a delightful balance of taste and nutrition. Embark on a flavor-packed adventure with our zesty Som Tum (Spicy Green Papaya Salad), featuring a harmonious blend of tangy green papaya, crisp vegetables, and aromatic herbs, all tossed in a spicy yet balanced dressing. Dive into the aromatic depths of our Pad Thai, where rice noodles intertwine with vibrant vegetables, tofu, and a savory tamarind-based sauce. Satisfy your cravings for comfort food with our Khao Pad Sapparot (Pineapple Fried Rice), where fluffy rice mingles with juicy pineapple, savory vegetables, and a hint of tangy tamarind. For a refreshing treat, quench your thirst with our thirst-quenching Thai Iced Tea, a delightful blend of aromatic tea, sweet condensed milk, and a touch of spices. Conclude your culinary exploration with the irresistible Khao Neeo Mamuang (Sweet Sticky Rice with Mango), where glutinous rice embraces the sweetness of ripe mangoes, complemented by a luscious coconut sauce. Our collection of low-fat Thai recipes promises a culinary adventure that tantalizes your taste buds without compromising your health goals.

Here are our top 3 tried and tested recipes!

PAD THAI - LOWER FAT VERSION

Pad Thai - Lower Fat Version image

I got this from Chatelaine, a Canadian magazine. This is a lower fat version, but not low on taste! This is really yummy and the fat content is cut by omitting oil, adding lots of vegetables and cutting out fat laden peanuts.

Provided by Cathy17

Categories Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 (10 ounce) can undiluted chicken broth, can use low sodium
1/2 lb rice noodles (about 1/2 pkg)
3 cups boiled water, for noodles
1 egg
2 tablespoons sugar
2 tablespoons fish or 2 tablespoons oyster sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 -2 teaspoon chili-garlic sauce (or to taste)
1/2 teaspoon hot red chili pepper flakes (optional)
6 garlic cloves (I use minced garlic)
4 green onions, thinly sliced
2 red peppers (cored and seeded, sliced in thin strips) or 2 orange peppers (cored and seeded, sliced in thin strips)
1 cup coarsely chopped fresh coriander
1/2 cup coarsely chopped mint leaf (optional)
2 boneless skinless chicken breasts, sliced in strips
1/2 lb peeled and deveined uncooked shrimp, fresh
2 cups bean sprouts
1/4 cup chopped peanuts (optional)

Steps:

Place noodles in a large bowl.
Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
Drain well and set aside.
Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
Set aside.
Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
Stir frequently until shrimp start to turn pink and chicken starts to turn white.
Stir in egg mixture, then add drained noodles.
Stir to evenly coat.
If noodles begin to stick, reduce heat to medium.
Add green onions, peppers, coriander, mint and bean sprouts.
Continue stirring until noodles are heated through, from 1 to 2 minutes.
Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
Spoon into bowls and serve with lime.
Note: You can substitute frozen pre-cooked shrimp for the fresh.

ULTIMATE LOW FAT THAI

Ultimate Low Fat Thai image

This is a really low fat recipe that tastes like full fat with coconut cream. The following items could not be correctly edited: Light and creamy evaporated skim milk with coconut flavour by Nestle and McCormacks Thai Cuisine Stock

Provided by Waynus

Categories Rice

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

400 g chicken or 400 g pork, etc
1 tablespoon fish sauce
1 tablespoon red curry paste
1/2 lime, juice of
1 diced red onion
spring onion
1 capsicum, diced
2 stalks celery, diced
1 cup mushroom, sliced
400 ml evaporated skim milk
olive oil
500 ml stock
2 cups rice

Steps:

Cook rice in the stock by absorbtion.
Make and mix the rub.
Coat meat.
Chop and cook vegetables.
Cook meat.
Deglaze pan with evaporated milk and reduce.
Serve over rice.
Garnish with fresh corriander and basil.

Nutrition Facts : Calories 1352.3, Fat 32, SaturatedFat 9.3, Cholesterol 158.6, Sodium 1119.5, Carbohydrate 190.7, Fiber 5.5, Sugar 29.8, Protein 69.1

THE ULTIMATE MAKEOVER: THAI GREEN CHICKEN CURRY

The ultimate makeover: Thai green chicken curry image

This normally super-rich curry can be turned into one that's healthier but still creamy

Provided by Angela Nilsen

Categories Dinner, Main course

Time 55m

Number Of Ingredients 24

Ingredients

20g bunch coriander , stalks and leaves separated
2 shallots , finely chopped
1 lemongrass , finely chopped
2 garlic cloves , finely chopped
1cm piece fresh root ginger , finely chopped
3 small hot green chillies , finely chopped (include the seeds)
1 larger, mild-to-medium green chilli , finely chopped (include the seeds)
small handful basil leaves
½ tsp each ground cumin and coriander
¼ tsp black pepper
1 tsp crumbled freeze-dried kaffir lime leaves
1 tbsp lime juice
1 tsp sunflower oil
1 tbsp sunflower oil
400ml/14fl oz can reduced-fat coconut milk
3 boneless, skinless chicken breasts (450g/1lb total weight), cut into bite-size pieces
2 tsp fish sauce
½ tsp granulated palm or light muscovado sugar
4 freeze-dried lime leaves
100g mange tout , thinly sliced lengthways
100g green beans , halved lengthways
2 spring onions , finely shredded
250g Thai fragrant rice , cooked
lime wedges

Steps:

For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.
For the curry, heat the oil in a non-stick wok or deep sauté pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.
Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.
While the chicken simmers, steam the mangetout and beans for a couple of mins. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.

Nutrition Facts : Calories 487 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.96 milligram of sodium

Tips:

To achieve the best flavor, use fresh, high-quality ingredients whenever possible.
When substituting low-fat or non-fat ingredients, be mindful of the texture and flavor changes that may occur.
Adjust the amount of chili peppers or chili paste used in the recipes to suit your personal preference for spiciness.
If you don't have tamarind paste on hand, you can substitute lemon juice or lime juice plus a small amount of brown sugar.
For a vegan version of any of these recipes, simply omit the fish sauce and use vegetable broth instead of chicken broth.

Conclusion:

With a little creativity and careful ingredient selection, it's possible to enjoy delicious and authentic Thai food without sacrificing flavor or compromising on health. These low-fat Thai recipes offer a delightful balance of tangy, spicy, and savory flavors, making them a great choice for anyone looking for a healthier way to indulge in their favorite Thai dishes.

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