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Monday, August 26, 2013

Lightened Up Pad Thai

lighter pad thai
 I love pad thai, but I’ve never even attempted to make it at home. Sometimes I shy away from making ethnic recipes at home because I don’t want to stock up on a bunch of random ingredients just to make one dish. That’s why this “cheater” version of pad thai is so great—I didn’t have to buy anything special to make it. Andie admits it’s not authentic pad thai, but it was authentic enough for me.
Pin Itpad thai for two

Sautéed cabbage replaces the noodles in this version, which considerably lightens the dish. Clocking in at less than 400 calories a serving, it makes for a healthy weeknight meal. I’d actually double the recipe—it makes two servings, but I definitely could’ve eaten more. I also recommend adding some extra protein—something like shrimp or chicken.

vegetarian pad thai
I’m sure I’ll eventually attempt real pad thai at home, but this is a more than welcome replacement in the meantime!

One Year Ago: Lemon Basil Hummus
Two Years Ago: Chocolate Chip Cookie Dough Cheesecake Bars
Three Years Ago: Salsa Verde Bake

Lightened Up Pad Thai
from Can You Stay for Dinner

-1 tbsp sesame oil
-6 cups shredded green cabbage
-1 1/2 cups mushrooms, sliced
-2 cloves garlic, minced
-3 tbsp soy sauce
-2 tsp sugar
-2 large eggs
-1 oz. dry roasted peanuts, chopped
-2 tbsp fresh cilantro, chopped

1. Set a large frying pan over medium-high heat. Add the oil and swirl to coat. Add the cabbage and cook, stirring frequently, until cabbage is tender crisp (7-10 minutes).
2. Add the mushrooms and cook for about 3 minutes, until softened.
3. Stir in the garlic, soy sauce, and sugar.
4. Add the eggs, stirring constantly, until scrambled into the hot cabbage mixture.
5. Top with peanuts and cilantro and serve immediately.