I am not a fan of making New Year’s resolutions. Rather, I prefer reflecting on the past year–my accomplishments and what I am grateful for. It helps me to take stock of where I am in life and how I want to move forward in the coming year. 2015 was a very good year: I was promoted to General Manager of the bakery I work at, I concluded therapy after 4 years with an incredible therapist, and I traveled to Norway, Sweden, France and Switzerland with my husband.
Seeing as that I’m turning 40 this year, I feel the need to try some new things and push myself out of my comfort zone. I signed up for a Half-Marathon in April, and Mr. K and I plan on taking a trip to China this summer. I also want to learn Spanish, once-and-for-all! Of course, always on my list is trying out new recipes, and this past week it was Pad Thai. I, like most people, love Pad Thai, but I rarely order it when I eat out, as it’s usually a really heavy dish, and loaded with calories. I found this Mark Bittman recipe and decided to tweak it a bit to make it lighter and healthier. Enjoy!
Healthy Pad Thai
Adapted from Mark Bittman via The New York Times
4 ounces fettuccine-width rice noodles
1/8 cup peanut oil
1 teaspoon tamarind paste
1/2 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oyster sauce
1 teaspoon honey
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes, or to taste
2 cups shredded cabbage
1 cup red cabbage
1 garlic clove, minced
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
- Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.
- Meanwhile, put tamarind paste, fish sauce, soy sauce, ginger, lime juice, sesame oil, oyster sauce, salt, pepper, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
- Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and continue to cook until cabbage begins to wilt.
- Add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro.