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…