Pad Thai

  Lately, I've been trying to cook a bit more vegetarian. Not cutting out meat entirely, but just trying to cut down on the amount of meat our family consumes. Not only is it easier on the pocketbook, it's easier on the waistline as well. I've noticed I've already dropped a few pounds since the beginning of January. Ya-hoo! :)  

  This Pad Thai recipe is one of our family's favourites. It's packed with flavour as well as lots of healthy veggies! It's a win-win!

Pad Thai

makes 4 servings

8 oz. rice vermicelli noodles, uncooked

sauce:

1/4 cup ketchup

2 Tbsp. soy sauce

2 Tbsp. lime juice

2 Tbsp. brown sugar

1 Tbsp. seasoned rice vinegar

1 tsp. sesame oil

1/4 - 1/2 tsp. crushed red pepper flakes (Depending on how spicy you want it. 1/2 tsp. is a bit too spicy for our kids, but my husband & I like it.)

1 tsp. canola oil

1/2 cup diced red onions

2 cloves garlic, minced

1 cup bean sprouts

1/2 cup grated carrots

1/4 cup chopped green onions

1/4 cup chopped, fresh cilantro

1/4 cup chopped peanuts

Cook noodles in boiling water for 3 minutes, or until tender. Drain. Set aside.

Mix sauce ingredients together in a small bowl. Set aside.

Heat oil in a large, non-stick wok or skillet over medium heat. Add onions & garlic. Cook & stir until onions are tender, about 3 minutes. Add sauce & bring to a boil. Add cooked noodles, bean sprouts, carrots, green onions, & cilantro. Mix well. Cook until noodles are heated through, about 2 minutes. 

Sprinkle individual servings with chopped peanuts. 

Mix it up: Add some stir fried shrimp, chicken, or steak to make this dish heartier. 

Have you made any healthy changes this new year?  I'd love to know about them - please leave a comment!

Here's to getting healthier in 2012!

Enjoy your day!

Thanks so much for reading!


Join me for even more fun on the Silver Boxes Facebook page!