DELICIOUS 30 MINUTE PAD THAI

One of my daughters and her boyfriend stopped by the "Tallio Diner" for lunch so I made them Pad Thai. Theirs was made with the typical flat white rice noodles but mine was made with brown rice spaghetti. There are brands of brown rice noodles for Pad Thai but I couldn't find any at my local stores. You will want to make this tasty dish if you enjoy Asian noodles and it definitely beats take-out! I modified this recipe from Nora Cooks.

Peanuts are actually legumes but we use them like nuts. Of course as I was removing the shells of the peanuts, I thought about Dr. McDougall. Watch his 2 minute video here: Nuts

Here is a nice explanation by plant-based dietitian, Jeff Novick, about why whole grain pasta is lower in calories than whole grain baked goods:
"The problem with many whole-grain processed products (such as bread, dry cereals, bagels, tortillas and crackers) is that, even though they are whole grain, they are still calorie dense. One of the few exceptions is whole-grain pasta. The reason is that when you cook whole grain pasta, it absorbs some of the water it’s cooked in, back into the structure of the pasta, lowering its calorie density. Foods with high water content are lower in calorie density and generally higher in satiety. So, unlike most processed whole grains, which have a calorie density of 1200-1800 calories per pound, the calorie density of most cooked whole-grain pasta is the same as most intact whole grains and starchy vegetables, which is around 500-600 calories per pound."

Delicious 30 Minute Pad Thai

Ingredients

7 ounce flat rice noodles

14-16 ounce block extra-firm tofu

1 cup shredded carrots (I used a food processor)

1 cup shredded cabbage

1/2 red bell pepper, thinly sliced

3 scallions, sliced

1/2 cup chopped dry roasted peanuts (I couldn’t find any in a jar so had to shell my own. I chopped in a food processor.)

1/2 cup chopped fresh cilantro

Sauce

4 Tablespoons reduced sodium tamari or soy sauce

2 Tablespoons unseasoned rice vinegar

3-4 Tablespoons pure maple syrup

2 Tablespoons fresh lime juice

1 teaspoon Sriracha hot sauce

For serving

• Lime wedges

• Additional cilantro, chopped

• Mung bean sprouts or other sprouts, optional

Instructions

1. Prepare the following ingredients before you begin. Drain and press the tofu then chop into 1/2 inch cubes. (I press my tofu by wrapping the block in a kitchen towel and placing my cast iron pan on top for about 20 minutes.) Shred the carrots and cabbage. Slice the bell pepper and scallions. Chop the cilantro.

2. Place tofu cubes on parchment paper lined baking sheet. Bake in 350 degree oven 55 minutes, tossing around once. (I think next time I will skip the tofu and just add more vegetables.)

3. Whisk all of the sauce ingredients in a small bowl. Set aside.

4. Cook the noodles per package instructions. Drain and rinse with cold water. Set aside.

5. In a wok, dry saute the carrots, cabbage, bell pepper, and scallions over medium high, stirring constantly for a couple of minutes. Add a splash of water whenever the vegetables start to stick. Add the tofu and finish stir frying until vegetables have softened to your liking.

6. Add the noodles, sauce, and most of the cilantro to the wok. Toss well to coat evenly with the sauce and heat through.

7. Serve immediately. Sprinkle each serving with desired amount of peanuts and more cilantro. Also serve with a wedge of lime and sprouts on the side. Squeeze lime juice, to taste, before eating.