Noodles, we love them, I love them anyways, and I cannot imagine a life without pasta. Italian food is one of my favorite things in the world. But before you go grabbing your next box of bleached pasta product, there are alot of great kinds out there that are WAY better for you, and just as satisfying. Here are a few of my favorite brands on the market. Ronzoni Smart Taste Pasta, Barilla Plus Multigrain Pasta, and Tinkyada Pasta Joy Brown Rice Pasta, and Hodgeson Mill Whole wheat pastas. If you tend to like a more al denta pasta, these will suite your taste buds to a T. So being the mommy at heart that I am, I have to be informative, what you thought I was just gonna give you a recipe straight up? lol... I didn't know any of this stuff before I started this diet, and started doing alot of reading. So if you think I know what I am talking about, you are dead wrong, he he. And even after reading alot, I still know nothing in comparison to the hard core vegans of the world.
The one I have been using the most during this time of partial vegan dieting, is the brown rice pasta. I don't feel bodged down or bloaty after eating it, very filling, great texture. The brown rice pasta is also gluten free. What the heck is gluten? And is it bad for you?
Gluten is a naturally occurring protein that occurs when wheat is processed.It is what makes alot of foods taste extra yummy, and is important in the process of making the food because of the texture if lends. No it's not bad for you,
however some people do have gluten sensitivities, and others have a very serious condition called
celiac disease which attacks the intestines.
"Experts once thought celiac disease was a rare disorder, believed to
affect one in every 10,000 people. But an Archives of Internal Medicine
study in 2003 suggests that celiac disease is far more prevalent than
anyone had suspected, affecting one in 133 Americans. With increased
testing and awareness, more people realized why they felt sick after
eating a piece of bread, and food companies discovered a new market."
For those interested in hard core weight loss, there isn't much difference in calories between wheat/multigrain pasta or the brown rice pasta, the difference is it's digestible differences. The lack of gluten in the rice pasta simply makes it easier to digest, making for less bloating, and other digestive issues. And alot of people (including myself) who have a sensitive system can feel bogged down, and tired from eating too many things with gluten. I still eat many things that contain gluten, but am aware that I just need to limit it. Also some imitation vegan meat substitutes also have gluten, so just gotta be careful not to overdo it on those treats. BUT remember, "gluten free doesn't mean healthy" there are alot of cake mixes etc... that are gluten free, but are still cake mixes, he he... A dessert is a dessert, and should still be treated as one. And if you aren't having digestive problems, there may be no need to make the switch. For me I have seen and felt a huge difference limiting my amounts of gluten rich pastas and breads, and just having them in moderation.
This Pad Thai recipe was husband approved! And if you aren't going vegan would be fantastic with some shrimp and scrambled egg (as most pad Thai dishes are served with egg). We kept it vegan however and it was still a hit. I got the basic recipe from Skinny Bitch in the Kitch, but as always made my own changes. IF you are looking to start trying vegan recipes, it's a great place to start, there are TONS of ideas to get you going.
What you will need (serves 4):
Rice Noodles (Pad Thai style, long and thick like Fettuccine noodles)
Boiling pot of water
Tofu one package drained and cubed (I like the lite firm Nasoya brand)
coconut oil
4-8 lime wedges (garnish and to be squeezed over prepared dish)
cilantro (for garnish)
3-4 green onions (chopped)
Chopped Peanuts (optional for garnish)
2 cups bean sprouts (the thick ones, not the kind that are thin and usually go on sandwiches).
2 cloves of garlic finely chopped
For Sauce:
Juice of one lime
2 tablespoon raw peanut butter (not roasted)
Agave Nectar 1/3 of a cup
Mirin 1/4 of a cup
1 tablespoon chilli sauce or sriracha
3 tablespoons soy sauce (I like the low sodium kind) or you can also use Tamari
Step one: cut up tofu and add to a good size deep frying pan or wok, add coconut oil, and fry it up till the tofu is golden on each side. (do this on a lower heat, you don't want to burn the tofu, meanwhile, get the other things together).
Step two:, make the sauce, whisk it all together in a separate bowl and set aside
Step three: chop green onions and garlic (set aside)
Step four: Boil pot of water for noodles, once pot is to a rolling boil, turn off the burner and place noodles in hot water to soak.
Step five: After the tofu it good and golden, add the garlic, you may need to add a tad extra coconut oil, or water so no burning occurs. If you have a gas stove, this won't be as hard to prevent. Saute together for 30 seconds...
Step six: Drain the noodles from the hot water, and add to the pan
Step seven: Pour the prepared sauce over the noodles and saute
Last step: Add the green onions/scallions and bean sprouts, saute, and serve.
Once on plate, feel free to garnish with peanuts, cilantro, and lime wedges, and ENJOY!
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