I just finished enjoying some pad thai for dinner and wanted to share the recipe with you. I also got some good news the other day, which I also wanted to share.
Good news first: I signed up to participate in a study that is being conducted at Drexel. It is called Project H.E.A.L.T.H (Healthy Eating As Long Term Habits). I get paid, regularly weighed and measured, and was randomly placed in the experimental group. I attend the group for 8 sessions, in which they will teach me healthy eating and exercise behaviors to see if it has an effect on my long term weight loss goals. The alternative would be to not attend the group. I have my first group meeting tomorrow. I'm going to fill you all in as to what form the group takes, but it seems like a convenient opportunity. I hope it is useful for our purposes here.
Anywhoo,
Dinner was inspired by an overabundance of bean sprouts in my fridge.
Stir Fried Vegetable Pad Thai
This recipe serves 4 and only uses half a package of Rice noodles!!
To cook noodles:
Add 6 oz. of Rice Noodles to 2 cups boiling water (may add salt when boiling). Cook about 4 mins or till opaque. Rinse the noodles in cold water when done. Set Aside.
Over medium heat in a sautee pan, heat sliced mushrooms and scallions in about 3 Tbs. Olive Oil (I used some Sesame oil too). Beat 2 eggs in a separate bowl and then add to pan. Stir ingredients until egg begins to cook. Now add 1.5 C Peas, 2 Cups Bean Sprouts, some grated ginger, and 1/4 cup fresh cilantro.
Cook until heated, then add 2 Tbs. Soy sauce, all rice noodles and the following sauce:
1/4 c. rice or white vinegar, 2 tbsp hot sauce, 2 tbsp. supar, 2 tbsp olive oil.
It was spicy enough for me, as I do not typically enjoy super spicy foods. It was just the right amount of flavor.
Variations to the recipe would add Shrimp, or tofu, or peanuts. I choose to just do veggies though.
It was a great meal.
-Megan
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