Veggie Pad Thai

As you know from this post, I love pad thai.  So, when I found a vegetarian version in my new Every Day With Rachael Ray magazine I knew I had to try it.  The funny thing was, as I read down through the recipe I noticed the dish contained fish sauce!  Um, that's not vegetarian!  I think what you are really looking for in the fish sauce is a salty element so if you want this to be truly vegetarian I would sub in low sodium soy sauce.  I had the fish sauce on hand (and I'm not a vegetarian) so I used it.  I like the addition of balsamic vinegar because it gives the dish a bit of a sweet tart punch too!  Enjoy!

Veggie Pad Thai (adapted from Every Day With Rachael Ray, May 2014)

1/4 c. light brown sugar
2 T. balsamic vinegar
5 t. fish sauce (or low sodium soy sauce)
2 T. freshly squeezed lime juice
8 oz. flat rice noodles 
1 T. extra virgin olive oil, divided
1 (14 oz.) container extra-firm tofu, drained and diced
2 eggs, beaten
8 oz. snow peas, ends trimmed
1/4 c. peanuts, chopped

In a small bowl, whisk together the brown sugar, balsamic vinegar, fish sauce (or soy sauce) and lime juice.  Set aside.

Prepare the noodles according to the package directions.  Drain and set aside.

In a large nonstick skillet, heat 1 1/2 t. olive oil over medium high heat until it shimmers.  Add the tofu and cook, turning occasionally, until golden brown, 10-12 minutes.  Transfer the tofu to a plate. 

Add the beaten eggs and cook, stirring gently, until set, about 45 seconds.  Transfer the eggs to the plate with the tofu.

In the same skillet heat the remaining 1 1/2 t. olive oil over high heat.  Add the noodles and snow peas and cook, stirring, 30 seconds.  Add the brown sugar mixture and cook, stirring, 30 seconds.  Add the tofu and eggs back to the pan and cook until heated through, about 30 seconds.  Divide among bowls and top with peanuts.  

4 servings (493 calories each serving) according to my calculator on loseit.com

Thai Roasted Green Fish

Looking for a new twist on an old favorite?  I have one for you today!  You might know that I am a big fan of fish with a delicious sauce on top of it (see Broiled Salmon with Herb Mustard Glaze or Mahi Mahi with Chimichurri Sauce.)  Well, today I have a recipe for you that is similar in some ways to my mahi mahi recipe but with some Thai flavor thrown in.  The components of this sauce (mint, cilantro, fish sauce, sesame oil and brown sugar, to name a few) are all so flavorful and they compliment the fish so well!  I hope you will add this to your menu - especially now that Lent is upon us!  Enjoy!

Thai Roasted Green Fish (adapted from foodnetwork.com)

1 T. freshly squeezed lime juice (about 1/2 a lime - save the other half for serving)
1/2 c. loosely packed fresh cilantro 
1/2 c. loosely packed fresh mint leaves
1 t. fish sauce
1/2 t. toasted sesame oil
1 t. light brown sugar
1 t. crushed red pepper flakes
3 T. extra virgin olive oil

2 lb. cod, cut in 8 even pieces

Salt and pepper

Preheat the oven to 350.  Line a large baking sheet with foil and spray with cooking spray.  In a food processor add the lime juice, cilantro, mint, fish sauce, sesame oil, brown sugar, crushed red pepper and olive oil.  Turn the food processor on and let it go (let it go!) until the mixture forms a paste.  Scrape down the sides and pulse a few more times until the sauce is well combined.

Place the fish on the prepared baking sheet and season lightly with salt and pepper (do not over salt - the fish sauce is quite salty.)  Spread the cilantro mint paste evenly on each piece of fish and place in the oven for 15-20 minutes or until the fish turns white and flakes easily with a fork.  Cut the remaining lemon half in wedges and serve alongside the fish for squeezing!

8 servings (172 calories each serving) according to my calculator on loseit.com

Crock Pot Peanut Chicken Curry

I love curry and I love it even more when I can make it in the crock pot.  Curry has so many different flavors going on and when you cook it low and slow in the crock pot the flavors really come together nicely.  The creamy coconut milk, sweet raw sugar, a little kick from the crushed red pepper and curry paste and the nutty peanut butter really make this dish pop!  Serve over jasmine rice and you will be happy, happy!

Crock Pot Peanut Chicken Curry (adapted from honeygheeandme.com)

1 (15 oz.) can light coconut milk
1 t. curry powder
1 t. red Thai curry paste
1/2 t. raw sugar (can also use brown sugar)
1/8 t. crushed red pepper
2 T. smooth peanut butter
2 T. low sodium soy sauce
1 medium yellow onion, sliced
1 medium red bell pepper, sliced
2 large basil leaves, chopped
1/4 c. cilantro (plus more for topping, if desired), chopped
4 boneless, skinless chicken breasts (about 1 1/2 lb.)
1 t. salt
1/2 t. pepper
1 c. snow peas
1 c. jasmine rice, prepared according to package directions
Optional garnish:  lime, cilantro, basil, toasted peanuts and Sriracha

Spray a 4 or 6 quart crock pot with cooking spray and mix the coconut milk, curry powder, curry paste, sugar, crushed red pepper, peanut butter and soy sauce together with a whisk.  Add the onion, bell pepper, basil and cilantro and stir to combine.  Season the chicken breasts with salt and pepper and place them in the sauce, making sure they are fully immersed.  Cover and cook on low for 4-6 hours or on high for 2-4 hours.  Ten minutes before serving add the snow peas on top of the chicken and allow to steam.  Serve over rice with desired garnish!

4 servings (501 calories each serving) according to my calculator on loseit.com