Perfectly Prepared Pad Thai……


  As a personal trainer I get a lot of “oh you don’t eat that, or you must eat so bland and boring” I do have a set way of eating, however it is not boring nor bland.  There many foods that I can not pass on. Thai is on that list.

Had the pleasure of indulging in a delightful Thai dinner with two of my lovely friends, knowing it is not the best for you (certainly not the worst) I looked for a recipe that comes out it just as tasty, just a whole bunch of noodles better for you. Linda, this recipe is for you (and all of you) Enjoy and feel really good knowing you are eating well. 

WHAT YOU WILL NEED

  • 4 ounces dried rice noodles
  • 2 teaspoons peanut oil
  • 3 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 8 ounces small shrimp, peeled and deveined (substitute with chicken or tofu)
  • 2 cups mung bean sprouts
  • 1/2 cup sliced scallion greens
  • 3 tablespoons rice vinegar
  • 2 1/2 tablespoons fish sauce (you really need this for good Thai)
  • 2 tablespoons sugar
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons chopped dry-roasted peanuts.

WHAT YOU HAVE TO DO

  1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
  2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
  3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately.

THE IMPORTANT STUFF YOU NEED TO KNOW

Serves 3 people, You each get 1 1/3 cups 

Prep Time: 25 minutes

Time for everything (except the eating part): 45 minutes

Per serving: 385 calories; 9 g fat ( 2 g sat , 4 g mono ); 185 mg cholesterol; 51 g carbohydrates; 24g protein; 3 g fiber; 857 mg sodium; 375 mg potassium.

Carbohydrate Servings: 3 1/2

Exchanges: 2 starch, 1/2 other carbohydrate, 1 vegetable, 2 lean meat, 1 fat

For more recipes like this:  http://www.eatingwell.com/

One thought on “Perfectly Prepared Pad Thai……

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