You get home from work late, you are very tired and very hungry. You’ve forgotten to take something out of the freezer. You can’t be bothered to cook and how many times can you resort to toast with a topping (marmite or avocado in my case)? Not so healthy if you haven’t eaten much all day and inevitably leads to very unhealthy snacking later, chocolate, crisps, bowl of cereal. I find I need a ‘proper’ meal to stop the late evening munchies creeping up. So I have been trying to build up a repertoire of healthy meals that I can knock up in minutes. This is where Lyndsay Nixon, aka The Happy Herbivore comes in. So many of her recipes are quick and easy and yet come under the ‘healthy’ tab as well as being absolutely delicious. This recipe is one if my favourites. I make it even quicker by using ‘straight to wok’ noodles, usually microwaved. Now I know that last sentence goes against all my green credentials, but there are just times when you just must! I am going to try cooking up some noodles and freezing in individual portions as I figure that they should cook from frozen very quickly. Has anyone tried this? In the meantime, have a go at this, it lends itself to chucking it whatever you have in the fridge or freezer. Don’t be afraid to change or substitute ingredients 🙂
Serves 2 | I call this “cheater” because it’s ridiculously easy and quick to make and also because this recipe uses 1 tbsp of peanut butter, so it’s not fat-free.
1/4 lb thick rice noodles
2 tbsp soy sauce
1 tbsp smooth peanut butter
1 tbsp sweet red chili
1/4 tsp granulated garlic powder
1/4 tsp ground ginger
1/4 tsp hot sauce, or to taste
3 oz bean sprouts
Prepare rice noodles according to package directions.
In a small bowl, whisk 2 tbsp of warm water, soy sauce, peanut butter, chili sauce, garlic powder, ginger, and hot sauce together until combined. It may appear too runny at first, but it’s not.
Taste, adding more hot sauce if desired.
Using tongs, toss prepared noodles with your newly created pad Thai sauce until all noodles are evenly coated.
Plate and top with bean sprouts.
Garnish with chopped raw peanuts and a lime wedge if desired.
Chef’s Note: Letting this sauce rest for a few minutes is a great way to intensify the flavor.
Lower-Calorie Pad Thai: For a lower carbohydrate and lower-calorie pad Thai, substitute 2 cups of thinly sliced blanched cabbage for half of the rice noodles.
Vegetable Pad Thai: Double the sauce; Cook 1 15-oz package of frozen stir-fry veggies according to package instructions and toss with sauce and noodles.