Friday, 11 January 2013

Pad thai how-to

When I cook, I like to find ways to sneak extra nutrients into recipes. For instance: a few carrots in my fruit smoothie, finely chopped kale and/or spinach to... Well, almost everything!!... Quinoa in my bean salad... You can never do with too much healthy, unprocessed food in whatever you're cooking!! Try sneaking finely diced veggies in your finicky "kids" pasta sauce!! "Kids" in quotes because I know some adults who are far more finicky about vegetables than most kids I know! (Sorry, guys!)

That said, I mixed about a tablespoon of finely diced kale into tonight's pad Thai (for the nay-sayers, I swear you can't taste it and kale is soooooo good for you).

If you need ideas for sneaking healthy food into your "safe" recipes, don't hesitate to reach out :-)

Pad thai:

99g of Thai/Asian style flat rice noodles
2 tbsp soy sauce
The juice from 2 limes
1 tbsp peanut butter
1 tbsp sriracha (or to taste)
2 tbsp raw sugar
2 tbsp tofu, diced
4 tbsp green onion, diced
2 cloves garlic, minced
1 tbsp sesame oil

Mix sriracha, soy sauce, lime juice and sugar in a bowl and set aside. Boil some water (enough to cover noodles). When the water is boiled add noodles and boiled water to a separate bowl and soak noodles just until they are soft (not all the way cooked). Sauté sesame oil, garlic and onions in a wok (in a pinch, a pan will do the trick). When onions are softened, add softened noodles and sauce and mix thoroughly. Allow to simmer for 3 minutes, stirring occasionally, to finish the cooking process on the noodles and thicken the sauce.

Garnishing ideas: crushed peanuts or cashews, sesame seeds, bean sprouts, shredded carrots, diced green onions... Use your imagination!

Bon appétit!

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