I believe I have come up with a TOTAL winner. I LOVE Pad Thai, but the calories and fat in a normal serving make it very hard for me to justify- especially with an upcoming wedding and a commitment to stay on track with Weight Watchers allowances.
I’m a BIG fan of PB2 by Bell Plantations http://www.bellplantation.com/. It’s basically powdered peanut butter than you can reconstitute with water. It removes all of the oils and fats and you’re left with very peanut buttery tasting yumminess for very few calories. I have used it in as regular peanut butter, but haven’t really done a lot of cooking or experimenting with it yet, except for mixing it in with frozen bananas to make pb/banana ice cream, or making awesome smoothies with it. I had been looking at recipes on their website for inspiration and after reading a few of their Thai Noodles recipes, decided to take that idea and run with it….and my experiment was a major success. It will definitely be repeated soon. As always, my recipes are just loose guidelines since I don’t really measure anything out…Interpret and adjust it however you’d like.
Here’s the concept!
For the sauce:
PB2 (about 6 Tablespoons)
Brown rice vinegar
Bragg’s Amino Acids (or light soy sauce if you don’t have Bragg’s)
Meanwhile, stir fry the following in a wok with a little coconut oil. (I julienned all of the veggies, but you don’t really have to. It just looks prettier that way.)
And then throw in a bag of WELL- RINSED and lightly boiled (for 1 minute) kelp noodles like these: http://www.kelpnoodles.com/
or miracle noodles like these: http://www.miraclenoodle.com/
I can’t stress enough how important it is to rinse either of those noodles before cooking them.
Toss everything together and then pour the sauce over the top and mix well.
Thinly slice some cucumbers and chop some peanuts to top each dish with and VIOLA! Low fat, low cal, AMAZING tasting Pad Thai. Enjoy! You’re welcome!
I should really open a cafe one of these days 🙂