As stated in Friday's post, this is now my favorite dinner! I love all the flavors. If you want, you could add some cooked chicken to it but I like the way it is!
Easy Pad Thai - serves 4
8 ounces whole grain spaghetti
3 Tablespoons peanut butter
1/4 cup light soy sauce
1/4 cup water
1 Tablespoon rice wine vinegar
1 clove garlic, chopped
1 teaspoon red pepper flakes (we call them pizza peppers)
1 1/2 teaspoons siracha sauce (I found mine in the Asian section at Safeway)
3 cups shredded cabbage
1 scrambled egg (optional, it really is only a texture addition)
4 green onions, thinly sliced
1/4 cup dry roasted peanuts, chopped
1/4 cup cilantro, chopped
1 lime cut into 4 wedges
Cook spaghetti according to instructions on the package. In a separate bowl, whisk the peanut butter, soy sauce, water, rice wine vinegar, garlic, red pepper flakes and siracha until fully combined.
Once the noodles are cooked to the desired doneness, scoop out 1/4 cup of pasta water and set aside (in case the sauce needs thinning). Drain the noodles and return to the pan.
Add the shredded cabbage, egg (if using), and green onions. Pour the sauce over all and stir until well coated. If the sauce is too thick, add some of the pasta water, a little at a time.
Divide the noodles onto plates and top with cilantro and chopped peanuts. Serve with a lime wedge for people to squeeze the juice over the noodles if they want.
Total calories is approximately 1430 (or about 357 per serving).
Remember, the siracha is spicy (add more or less to taste)!
I think I may have to add this as a dinner item to this weeks menu planning.
I hope you get to make this recipe presented to you by The Tortoise's Weigh. You won't be sorry!