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.
*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!)