I am forced to watch one of two TV programs whilst sweating all the tacos out of my skin at the gym: politics and sports. If you know me at all, you know there are two topics of which I avoid ever discussing with others: politics and sports. I’m sorry, but I have to say that watching Trump win over another state is like watching a car crash in e-x-t-r-a S-L-O-O-O-O-O-ooooooooooooo-W motion. I find myself counting down the minutes until I can shut down the machine, rip off my sports bra, and head home to Netflix + chill…stag.
Also, me at the gym:
Me when I get home from the gym:
Every time I hear something new about Trump, it makes me upset and nervous and my stomach churns a bit and I just feel a general sense of ick. Aaaaand what is the #1 ultimate way I wind down, relax, and erase aforementioned ick?
COOKING, duh. With wine, duh. Pad Thai in particular, dawlings– feast your corneas:
One of my guilty pleasures is this super greasy spoon hole-in-the-wall Thai spot in my hood. Thinking about their Pad Thai makes those extra gym sessions actually worth it. But what if I could have my Thai and like, eat it too? Enter: Lightened up, super green charged Spring style Pad Thai.
With a sh*t ton of veggies (you’ve got heaps of green peas, asparagus, and ‘shrooms) a healthy-fat and plant-based sauce, eggs and tofu as for muscle-building protein, and oodles of zucchini noodles, this is a dish worth making any night of the week. Leftovers for daaaaaaays, babes. And delicious (warning: also spicy 😉 ones, at that.
Spring Green Pad Thai
Makes 4-5 Servings
For the Sauce:
- 1/4 cup creamy natural peanut butter
- 3 T tamari or soy sauce
- 3 T rice vinegar
- 1 T Sriracha or other hot chili sauce
- 1 T sesame oil
- 3 cloves garlic, peeled and chopped
- 1 1″ piece fresh ginger root, peeled and chopped
- 3 small Thai chiles (optional, for H-E-A-T)
- 1/4 cup full-fat coconut milk (can also use warm water)
- Shake of black pepper
For the Pad Thai:
- 1 block tofu (~1 lb) pressed and drained
- 3 zucchinis, spiralized into “zoodles” or you can also use 8 oz rice noodles, cooked according to package
- 2 T coconut oil, divided
- 1/4 red onion, diced
- 3 cloves garlic, minced
- 2 eggs
- 1 bunch asparagus, trimmed and chopped
- 1 cup green peas
- 1 cup shitake mushrooms, caps removed and sliced
- 1/2 cup green onions, chopped
- 1 lime, juiced
- 1 bunch fresh cilantro (for garnish)
- 1/2 cup roasted & salted peanuts (for garnish)
- First, make dat sauce. Combine all ingredients in a blender until smooth. Set aside.
- Thennnn, prepare that tofu. If tofu is as elusive to you as Bigfoot, peep my tofu tutorial on how to prepare this magical block of yum. When done preparing, slice into cubes and set aside.
- To make zucchini zoodles, if you’ve got a spiralizer…simply spiralize the crap out of the zucchinis. Do the best you can. If you are void of this tool, you can grate these veggies or if you’re lacking a spiralizer but wanna feel fancy, julienne them. Or if using rice noodles, prepare according to package. Set aside when done.
- In a *Large* wok, heat 1 T coconut oil over medium heat. Add in garlic and red onion and cook for about 3 minutes. Then add in 2 eggs and stir to scramble. Cook another 30 seconds.
- Toss in asparagus, peas, and tofu. Cook for another 5 minutes or until asparagus spears start to become tender. Add mushrooms and cook another 2 minutes, stirring frequently.
- Add in green onions and lime juice. Then pour in all the sauce and the noodles. Toss to combine and remove from heat. Garnish with cilantro and peanuts and grab yourself a marg because you earned that mothaf*cker.