Cooking Light Night
Its been more than a week since my last Cooking Light Night huh? ::hangs head in shame::
But honestly I have been cooking light though. I’ve been making variations of my margherita pizza by adding chicken or using dried basil instead of fresh. I think I’ve made it at least 5x now. Its that good!
But tonight hubs wasn’t feeling the pizza vibe so he requested something else. He wasn’t picky about what so I took that as wifey’s choice. Sa-weeet! I have been craving Thai food for days. I love Thai food so I did a quick search in my Cooking Light cookbook for my favorite Thai dish – pad thai! I found the vegetarian version with tofu but decided to add in some protein with a little shrimp. YUM!
Also wanna say thanks to Nancy of The Dogs Eat The Crumbs and Audrey of Food from Books for participating in Cooking Light Nights with me! I am having so much fun reading about your CL nights too! If any other readers are using my CL logo, please let me know! I’d love to see what you’re cooking…
Vegetarian [Shrimp] Pad Thai
(Recipe from Cooking Light, March 2003 | photos from me!)
Makes about 6 servings
* Nutritional analysis/serving–
Calories: 347 (25% from fat); Fat: 9.6g (sat 1.6g,mono 3.5g,poly 3.5g); Protein: 10.9g; Carbohydrate: 56.7g; Fiber: 2.5g; Cholesterol: 37mg; Iron: 2.4mg; Sodium: 935mg; Calcium: 80mg
2/3 cup chili sauce (such as Heinz)
1/4 cup packed brown sugar
2 tablespoons water
2 tablespoons fish sauce
1-1/2 teaspoons grated peeled fresh ginger
1 teaspoon chopped seeded serrano chile
1/2 pound wide rice stick noodles (bánh pho) (I used pad thai noodles)
4 teaspoons vegetable oil, divided
1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes
2 large egg whites
1 large egg
3 garlic cloves, minced
2 cups fresh bean sprouts
3/4 cup diagonally cut green onions
1/2 cup minced fresh cilantro, divided
1/3 cup coarsely chopped dry-roasted peanuts
6 lime wedges
1/2 lb shrimp, peeled and deveined
Combine first 6 ingredients; set aside.
Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
Add shrimp, cook, tossing occasionally, until shrimp are opaque and browned about the edges, about 3 minutes. Remove from pan.
Combine egg whites and egg, stirring well with a whisk.
Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, 1/4 cup cilantro and shrimp. Cook 3 minutes or until thoroughly heated.
Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.
Husband rating: A+
He’s not a shrimp freak like me but he really liked the tofu. Go figure! My protein loving husband raved about the tofu?? Don’t worry! I made sure he wasn’t running a fever or anything… HAHA
Wifey rating: A+
This was perfect for my pad thai noodle craving. I had 2 plates and almost went for a 3rd but I restrained myself b/c I am a good girl. LOL. I will definitely make this again!
* Nutritional information for original recipe. It does not include my changes and/or substitutions.