Pad Thai

First, I want to thank the internet for having this picture. This is a dish that I have never taken the time to photograph. The reason is simple, we are too busy eating it! Carbs are not a huge part of my diet, but these rice noodles mixed with tofu and peanuts for protein, broccoli and edamame for fiber and nutrients is a comfort food in my home. The beauty of this recipe is the flexibility to add or take away the vegetables as you please.

Ingredients:

Peanut Sauce:

*garlic clove

*3 tablespoons sesame oil

*5 - 10 tablespoons natural peanut butter

*2-3 teaspoons fresh grated or squeezable ginger

*4 tablespoons fresh lime juice

*3 tablespoons low sodium tamari sauce (soy sauce can be a substitute)

*brown sugar (or your favorite sweetener) to taste

*2 - 4 tablespoon tomato paste (can use ketchup as a substitute)

*tablespoon of rice vinegar

*3-6 tablespoons of water (add more if needed)

Blend all ingredients in a blender. Start low on the water and add until desired consistency is achieved.

Main Dish:

1 block of extra firm tofu., drained and chopped into cubes 

8 oz. (more if you need more) rice noodles or buckwheat soba noodles (both are gluten free)

1 carrot, julienned

4 green onions chopped/ plus the rest of the bunch for topping

1 -2 cups broccoli flowerets

1- 2 large zucchini spiraled or chopped

*mushrooms if desired

1- 2 cups edamame, if frozen run through water to defrost and mixed with the sauteé

1/2 cup red pepper julienned

Olive oil to sauteé the vegetables 

Topping

1 bunch of cilantro

1/2 cup of chopped peanuts

remainder of chopped green onions

sesame seeds

lime wedges

Heat a large pan with the olive oil over medium-high heat. Add tofu and brown.

Prepare the noodles as listed on instructions.

Remove and set aside the todu. 

Add another tablespoon of olive oil to the pan and heat. 

Sauteé vegetables and garlic until softened, but not mushy.

Drain the noodles and mix with the vegetables. Pour the peanut sauce over the noodles and vegetables. Top with fresh cilantro, chopped peanuts and green onions. If you have sesame seeds, sprinkle with the seeds and add lime wedges to the side

Pad Thai

First, I want to thank the internet for having this picture. This is a dish that I have never taken the time to photograph. The reason is simple, we are too busy eating it! Carbs are not a huge part of my diet, but these rice noodles mixed with tofu and peanuts for protein, broccoli and edamame for fiber and nutrients is a comfort food in my home. The beauty of this recipe is the flexibility to add or take away the vegetables as you please.

Ingredients:

Peanut Sauce:

*garlic clove

*3 tablespoons sesame oil

*5 tablespoons natural peanut butter

*2-3 teaspoons fresh grated or squeezable ginger

*4 tablespoons fresh lime juice

*3 tablespoons low sodium tamari sauce (soy sauce can be a substitute)

*brown sugar to taste

*2 tablespoon tomato paste (can use ketchup as a substitute)

*tablespoon of rice vinegar

*3-6 tablespoons of water 

Blend all ingredients in a blender. Start low on the water and add until desired consistency is achieved.

Main Dish:

1 block of extra firm tofu., drained and chopped into cubes 

8 oz. (more if you need more) rice noodles or buckwheat soba noodles (both are gluten free)

1 carrot, julienned

4 green onions chopped/ plus the rest of the bunch for topping

1 -2 cups broccoli flowerets

1- 2 large zucchini spiraled or chopped

*mushrooms if desired

1- 2 cups edamame, if frozen run through water to defrost and mixed with the sauteé

1/2 cup red pepper julienned

Olive oil to sauteé the vegetables 

Topping

1 bunch of cilantro

1/2 cup of chopped peanuts

remainder of chopped green onions

sesame seeds

lime wedges

Heat a large pan with the olive oil over medium-high heat. Add tofu and brown.

Prepare the noodles as listed on instructions.

Remove and set aside the todu. 

Add another tablespoon of olive oil to the pan and heat. 

Sauteé vegetables and garlic until softened, but not mushy.

Drain the noodles and mix with the vegetables. Pour the peanut sauce over the noodles and vegetables. Top with fresh cilantro, chopped peanuts and green onions. If you have sesame seeds, sprinkle with the seeds and add lime wedges to the side