Monday, March 21, 2011

Food For Winners: Pad Thai

3 nights a week (although sometimes I chicken out on rainy days) I go to a pretty intense bootcamp class after work. The class is great and if I'm having a tough day I always feel better after going but when I arrive home at night I am completely starving and ready for dinner! I need something quick and hearty but nutritious and light enough that I don't feel like I've negated all the good I just did for my body. My friend Chelsea, who just ran her first marathon, let me in on a great idea when discussing her favorite pre-race meal; Pad thai is the perfect pre-race food. It has carbs, protein and oh yeah, it tastes awesome. I couldn't agree more, it is a great pre running meal, but if you are eating after a less vigorous workout you might want something a bit lighter than the usual restaurant pad thai. Luckily for me this month's issue of "Cooking Light" had a great article on re-doing fast food favorites with a lightened up version of Pad Thai. I made my own tweaks to their recipe and voila! Delicious and hearty pad thai with lots of flavor and a lot less fat than your typical restaurant variety.

Healthy Pad Thai - Adapted from Cooking Light Magazine
-8 ounces flat rice noodles (pad thai noodles)
-2 tablespoons brown sugar
-2 tablespoons low-sodium soy sauce
-1 1/2 tablespoons fish sauce (located next to soy sauces)
-1 1/2 tablespoons fresh lime juice
-1 tablespoon Sriracha or chili hot sauce
-2 tabelspoons canola oil
-1 cup chopped scallions (chop the green parts into 2 inch pieces)
-5 garlic cloves, minced
-2 cups chopped cabbage
-1/4 cup chopped salted peanuts
-2 tablespoons thinly sliced fresh basil
- 1 package firm tofu **** CHECK BELOW FOR TOFU DIRECTIONS****

-Cook noodles according to package and drain
-While noodles are cooking, mix the sugar, soy sauce, fish sauce, lime juice and hot sauce in a little bowl.
- Heat a large skillet or wok over medium high heat and add 1 tablespoon oil to pan.
- Add cabbage and a little salt. Cook for a couple minutes until getting soft.
- Add scallions and garlic and golden tofu triangles (SEE RECIPE BELOW) and mix together
-Add cooked noodles and combine with sauce. Stir for about 1 minute until combined.
- Portion out noodles on plates and sprinkle with peanuts and basil.

**Healthy Golden Tofu Triangles** - makes 3-4 servings
*Use Firm Tofu*
- Slice the block of tofu in half length wise and wrap in paper towels or dish towels. Place a stack of heavy books or a pot on this and let tofu drain out water for at least 20 minutes.
-Spray a frying pan with Pam and put over high heat.
-Cut tofu into triangles and put in pam (once drained).
-Cook on each side for about 3-4 minutes (or until lightly golden on each side.)
-Take off pan and mix in with pad thai as outlined above (or use in any other recipe!)


  1. Friends have been asking how they can follow you -- set up Facebook page or something. Pad thai looks good but I'm craving chocolate cake!

  2. Anyone can subscribe to blog posts by Email. On the right sidebar of the page there is a little box that allows them to enter their email address to do so.