- 6 bananas - took a long time since I've been up since 1!
- Not even a whole serving of coconut milk ice cream.
- 4 small yellow mangoes
- Salad with carrot and cucumber, red wine vinegar dressing.
- 2 baked potatoes with a little ketchup.
- Husband's stuffed peppers - green peppers with black beans, brown rice, tomatoes, and corn.
Colors: Yellow, brown, green, black, red, orange, purple
Water: LOTS - stupid bladder
Exercise: None - editing
Sunshine: 10 minutes - trying to save a fly
Sleep: 5 hours - no good
Time for a Meatless Monday recipe! Today it comes from my amazing husband. It's the Pad Thai noodles he's been working on. You can add whatever veggies you'd like, but this is how he does it. I hope you love it as much as we do!!
Pad-Thai Rice Noodles With Veggies and Asian Ginger Sauce
This recipe is a recent favorite of mine. I modified it from a sauce recipe I used to make for a sesame chicken with white rice dish. It's fast, delicious, and healthy! Eat up!
- Rice flour pad-thai noodles (we use Annie Chun's)
- Veggies! (whichever kind you like! I like broccoli, red pepper, carrots, etc.)
- Honey (preferably raw/organic)
- Soy sauce (preferably organic/gluten-free)
- Powdered Ginger
- Garlic powder
- Corn Starch
- Crushed Red Pepper (optional)
- Sesame Seed Oil (optional)
- Toasted Sesame Seeds (optional)
Time, including prep, is less than 30 min until it's on the table!
The measurements needed will vary by how much food you want to make, of course, but I will lay out what I use for a rather large meal for 2 people.
I use a large head of broccoli, 1 red bell pepper, and 1 or 2 large carrots. Cut them into stir fry size pieces. The pepper cooks quickly, but I like to pre-steam the broccoli and carrots so they are just about done. I do this while the water for the noodles is heating to a boil. While the veggies are steaming, get your sauce prepared.
Mix together in a bowl, 1/3 cup honey, 1/3 cup soy sauce, 2/3 cup hot water. To make more sauce, just keep honey/soy sauce equal and double that much in water. Add about 1/2 tsp ground ginger, 1/2 tsp garlic powder, 2 tsp corn starch. You can add more or less ginger and garlic to suit your tastes. Optionally, you can add 1/2-1 tsp crushed red pepper to the sauce to give it some spice. I love the red pepper, but I add it afterwards since Michelle can't do spicy food. You can also add a couple of drops of sesame seed oil for a sesame flavor. Be careful - sesame seed oil is potent and a few drops goes a long way. Mix this all together and let sit until the water for the noodles comes to a boil.
Once the water is at a rolling boil, add the noodles. They cook FAST - about 4 min. After a minute or two, add the veggies to the large pan/wok. Pour the sauce over them. It should start to simmer pretty quickly. About this time, the noodles should be done. Strain, rinse, and toss into the pan with the veggies and sauce. Toss it all together for about a minute. The sauce should begin to thicken pretty quickly.
Serve in a bowl. Garnish with toasted sesame seeds if desired.
Eat your fruits and veggies (and rice noodles), kids.