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Nutrition, Recipes

Homemade Thai

I love love love Thai food. Pad Thai is one of my absolute favorite dishes, and the typical menu incorporates a lot of my favorite things — noodles, peanuts, fresh veggies, tofu — the list goes on.

Unfortunately, ordering in from the place next door (or the one across the street) is both expensive and unhealthy because, let’s face it, Thai Tanic’s chefs aren’t exactly concerned about the amount of oil or sodium they’re adding to each dish. So obviously I have to make my own. The following recipe is from Cooking Light, incorporates a lot of basic things you probably already have on hand and can be adapted based on your taste.

Sesame Noodles with Chicken

  • 8  ounces  uncooked linguine (I use fresh pasta)
  • 1  cup  matchstick-cut carrots
  • 2/3  cup  organic vegetable or chicken broth
  • 1/2  cup  reduced-fat peanut butter
  • 2  tablespoons  rice vinegar
  • 2  tablespoons  low-sodium soy sauce
  • 1  tablespoon  bottled ground fresh ginger (I just grate fresh ginger)
  • 2  teaspoons  Sriracha
  • 2  cups  chopped cooked chicken breast
  • 1  cup  thinly sliced green onions
  • 2  tablespoons  sesame seeds, toasted

Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.

Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.

Simple and delicious. Sub in shrimp or tofu if you prefer, and you can add other vegetables like asparagus or peppers as well. This dish doesn’t take long to make if you can multitask with all the different elements, so it’s perfect for a quick dinner after a late workout. And the leftovers…



One thought on “Homemade Thai

  1. Looks amazing. Have you tried it with rice noodles or only regular fresh pasta?

    Posted by amy | February 16, 2011, 9:12 AM

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