Here's another recipe from Bethenny Frankel's book, "Skinnygirl Dish." This version has less fat, sugar and starch than the traditional Thai noodle dish because it's tossed rather than fried. I added tofu to incorporate more protein to the dish and cut the noodle serving in half to town down the carbohydrates. I also used agave nectar instead honey and Braggs instead of fish sauce, making it a vegan-friendly dish.
Ingredients
1/2 package of pad thai rice noodles
1 package extra firm tofu, drained and cut into cubes
1 tbs soy sauce
1 clove garlic, minced
1/2 tsp chili paste
1/2 tsp minced fresh ginger
1/2 tsp Braggs
1/2 tsp agave nectar
1/2 tsp fresh lime juice
1/4 tsp toasted sesame oil
1/4 tsp salt
1/4 tsp black pepper
2 tbs chopped fresh cilantro
1 1/2 tsp chopped cashews
Directions
1. Cook and drain the rice noodles according to the package directions. Set aside.2.
2. Heat 1 tbs grapeseed oil in non-stick pan. Add cubed tofu and fry for a few minutes until golden brown in color.
3. In a small bowl, combine the soy sauce, garlic, chili paste, ginger, Braggs, agave nectar, lime, sesame oil, salt and pepper. Whisk until blended and pour over noodles. Add tofu. Toss to coat, top with cilantro and cashews and serve warm.
Serves 3 to 4.
No comments:
Post a Comment