Thursday, May 15, 2014
healthy pad thai
Whenever I get back from vacation, I have to reacquaint myself with healthy eating. I always go a bit overboard when I am traveling so I decided to jump right back in to my (mostly) Whole 30 eating. I was on the Whole 30 path before we left for Ireland and felt amazing. Four days back and I have been good about 90% of the time.
I created this pad thai recipe based on a few different ones I found while searching Pinterest. I used zucchini and carrots for the noodles and made a simple peanut sauce that is delicious. I didn't have any chicken at home when I made this and kind of regretted it. I think this dish would be perfect with chicken. Or shrimp, if you're a seafood eater.
healthy pad thai (serves about 5)
-2 zucchinis - cut into "noodles" with a cheese grater
-1 large carrot - peeled into strips
-1 medium onion - thinly sliced
-2 cups thinly sliced kale
-a few radishes - thinly sliced
-a cup or two of bean shoots
-a small handful of cilantro - chopped
-3 eggs - whisked
-1/2 cup chopped peanuts
-1/2 cup unsweetened peanut butter
-2 teaspoons red curry paste (if you don't have this or don't want to buy it, try a tiny bit of red pepper flakes for spice)
-1 tablespoon fresh ginger (or use a teaspoon ground - but fresh is SO good!)
-1 tablespoon soy sauce
-the juice from three small limes
-1/2 cup light canned coconut milk
1. Make the "noodles." I used a cheese grater for the zucchini and a peeler for the carrot. The cheese grater is a quick option - just make sure to drag the zucchini all the way down the grater top get longer pieces. Put the veggie noodles in a bowl and toss in the radishes, bean shoots, and cilantro.
2. In a large pan, saute the kale and onions until soft. Add in the whisked eggs and scramble them with the kale and onions. Once the eggs are cooked (this will happen very quickly) transfer the mixture to the veggie noodles.
3. To make the sauce, just add all of the sauce ingredients into a food processor (or blender) and process until smooth.
4. Pour the sauce over the veggies and toss to combine. Top the dish with the chopped peanuts and serve. This dish will last about two days in the refrigerator.