Tag Archives: how to eat more vegetables

Quick & Easy “Cheater” Pad Thai + Peanut Sauce

 

Sometimes you just want something different, but also cheap, and sorta healthy. Oh, and really easy to make. Sounds like so many recipes you know right? If you’re laughing like I was while writing that, you’re in the right place. Finding recipes that hit the “sweet spot” of the trifecta: price, time, health, is a tall order.

Luckily, this recipe is one of them!

Pad Thai is probably the most famous dish outside of Thailand, and for good reason. Thailand is snack in the middle of the indochina peninsula, with a tropical climate and a lot of ocean front property. (Which comes with a lot of hurricanes and water damage, so don’t jump on that time share just yet…) This warm climate and water access combines to create a very healthy ethnic cuisine based around coconut, fish, rice, chilies, tons of spices, and tropical fruits like lemons and limes.

Authentic Pad Thai involves homemade rice noodles, hours of stewing and many ingredients common on the mainland but sometimes difficult to find and/or pricey elsewhere. This recipe is for the “cheater” who loves the flavors of Thai but doesn’t want to shell out for take-out, or spend hours in the kitchen.

You can expand this recipe to include other protein sources like tofu, chicken, or shrimp. You can also add any fresh herbs like mint or cilantro or basil, or change up the vegetables to ones that you like. You can add chilies or Thai chili paste or Sriracha to get to your preferred level of spice.

This recipe is the simplest you can make it, multiply the ingredients by the number of people you want to feed. You can easily cook for one, or for twenty. Take this bare bones recipe, try it once or twice until you’re comfortable, then make it your own! And tell me all about it in the comments.

Pad Thai with Peanut Sauce

Ingredients (per person):

  • 1/4 package rice or soba noodles (or linguini)
  • 1/4 small cabbage, shredded
  • 1 carrot, shredded
  • 1 egg, scrambled or not
  • 1 tbsp peanut butter (or other nut butter)
  • 1 tbsp soy sauce and/or fish sauce
  • 2 tbsp lime juice or vinegar
  • 1 tbsp olive oil / coconut oil
  • Optional: green onion, cilantro, sriracha, chopped cilantro, chilie slices, crushed peanuts, bean sprouts

Pad Thai with Peanut Sauce and Egg

Step 1: Cook the noodles according to the package, rinse and drain and set aside.

Pad Thai with Peanut Sauce

Step 2: Shred the carrot and cabbage, and add to a frying pan with a tbsp olive oil and/or stock. Cover and cook on low for 10-15 minutes, until cabbage is wilted and opaque.

Pad Thai with Peanut Sauce

Step 3: In a bowl, mix the peanut butter, soy sauce, and lime juice. Cook the egg as you like, whether you want it scrambled or with the yolk still dippy.

Step 4: Put some noodles on a plate, add a scoop of cooked veggies, and drizzle with the sauce. If you like, add optional toppings, and your egg. Enjoy!

Quick & Easy “Cheater” Pad Thai + Peanut Sauce

Quick & Easy “Cheater” Pad Thai + Peanut Sauce

Ingredients

  • 1/4 package rice or soba noodles (or linguini)
  • 1/4 small cabbage, shredded
  • 1 carrot, shredded
  • 1 egg, scrambled or not
  • 1 tbsp peanut butter (or other nut butter)
  • 1 tbsp soy sauce and/or fish sauce
  • 2 tbsp lime juice or vinegar
  • 1 tbsp olive oil / coconut oil
  • Optional: green onion, cilantro, sriracha, chopped cilantro, chilie slices, crushed peanuts, bean sprouts

Instructions

  1. Cook the noodles according to the package, rinse and drain and set aside.
  2. Shred the carrot and cabbage, and add to a frying pan with a tbsp olive oil and/or stock. Cover and cook on low for 10-15 minutes, until cabbage is wilted and opaque.
  3. In a bowl, mix the peanut butter, soy sauce, and lime juice. Cook the egg as you like, whether you want it scrambled or with the yolk still dippy.
  4. Put some noodles on a plate, add a scoop of cooked veggies, and drizzle with the sauce. If you like, add optional toppings, and your egg. Enjoy!
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Couscous & Beans with White Fish

 

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Since I made my own canned pinto beans, I’ve kept them in the refrigerator so that there’s little risk of botulism growing. This means that I’ve also been coming up with ways to use them up quickly, so beans have been featuring in meals all week in various ways.

I made a Red Beans & Rice that was absolutely delicious and will be part of my usual meal rotation now, and used my beans in stuffed bell peppers. Now I am considering a pinto bean hummus. Is that blasphemy? I don’t care.

This is a great way to get your fiber for the day and sneak in some extra veggies. Even if you don’t like fish, this blend of flavors and textures may change your mind.

Ingredients:

  • 3/4 cup couscous (cooked)
  • 3/4 cup beans
  • 1/2 cup frozen diced peppers and onions
  • 1/2 cup spinach
  • 1 3 oz white fish fillet
  • 2 tbsp lemon juice or vinegar
  • Salt & pepper & paprika

IMG_7468

Step 1:  To cook couscous, take about 3/4 cup water and heat in microwave 2-3 minutes, until near boiling. Pour over 1/2 cup couscous and let sit, covered, for 10-15 minutes.

IMG_7469

Step 2: Meanwhile, in a pan combine the frozen veggies, spinach, and beans. Cook 5-7 minutes, stirring often so nothing sticks. The spinach should wilt to a fraction of its size, and the veggies will soften. Fluff the couscous with a fork, and pour veggies on top.

IMG_7470

Step 3: In the same pan, add the white fish and spray lemon juice over it. Sprinkle with salt and pepper and cook 4-5 minutes. Flip, and cook the other side another 2-3 minutes, until it is fully white and flakes easily with a fork. Add more lemon juice if you want.

IMG_7472

Step 4: Put the fish on top of the whole bowl, sprinkle with more seasonings, and dig in!

IMG_7474

 

Couscous & Beans with White Fish

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: One serving

1 fish fillet, 3/4 c couscous, 3/4 c beans, 1/2 c

Ingredients

  • 3/4 cup couscous (cooked)
  • 3/4 cup beans
  • 1/2 cup frozen diced peppers and onions
  • 1/2 cup spinach
  • 1 3 oz white fish fillet
  • 2 tbsp lemon juice or vinegar
  • Salt & pepper & paprika

Instructions

  1. To cook couscous, take about 3/4 cup water and heat in microwave 2-3 minutes, until near boiling. Pour over 1/2 cup couscous and let sit, covered, for 10-15 minutes.
  2. Meanwhile, in a pan combine the frozen veggies, spinach, and beans. Cook 5-7 minutes, stirring often so nothing sticks. The spinach should wilt to a fraction of its size, and the veggies will soften. Fluff the couscous with a fork, and pour veggies on top.
  3. In the same pan, add the white fish and spray lemon juice over it. Sprinkle with salt and pepper and cook 4-5 minutes. Flip, and cook the other side another 2-3 minutes, until it is fully white and flakes easily with a fork. Add more lemon juice if you want.
  4. Put the fish on top of the whole bowl, sprinkle with more seasonings, and dig in!

Notes

You can of course sub in any veggies you like, try mushrooms, zucchini, squash, carrots, beets, cabbage, celery, kale. You can also use any type of beans, or fish here. And guess what? You can even use a different type of grain! I bet this would also be tasty with brown rice, quinoa, spelt, or barley.

This is just an outline, as long as you have 3 oz fish, about 3/4 cup grain, 1/2 cup beans or lentils, and 3/4-1 1/2 cups vegetables, this is a healthy and satisfying lunch or dinner bowl.

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