Thai food. Nom.
A plate full of veggies and lean protein, how can you go wrong? If they are buried in a pile of sugary, oily sauces and processed white noodles, you are looking at a fatty dish clocking in at over 1,000 calories. (But the websites say less! because there about 6 portions in one take out meal…)
Make it at home for a fraction of that, but still a pretty hefty portion. I adapted this recipe from one I found in Fitness Magazine. Whole grain pasta is a healthy carbohydrate choice, so use whole grain noodles. They have a ton more fiber than the processed and bleached white version, meaning instead of being digested quickly and turned into the sugar leaving your body craving more just minutes later, your body has to work to break down the whole grains, so it actually keeps you fuller, longer. I’m a big whole grain snob. There is NO reason to ever have a bleached carb. As if.
Pasta is still pasta however, so you have to watch your portions to not turn your meal into a calorie bomb. This recipe uses a Volumetrics technique of bulking up your meals with water rich veggies so you think you are eating more than you actually are. Tonight, I’m using zucchini, but the original recipe calls for broccoli slaw. I think shredded carrots would be a good addition, too.
Spicy Thai Noodles with Tofu
- 4 ounces whole grain spaghetti
- 3 tsp sesame oil
- 3 tsp honey
- 3 tsp hot sauce
- 4 ounces tofu, drained and cubed
- 4 cups zucchini, shaved
- 1/2 onion, diced
- 2 tbsp fresh cilantro
- chopped peanuts (optional)
Super simple directions:
Prepare spaghetti according to package directions.
Heat oil, honey and hot sauce in a pan over medium high heat.
Add tofu, zucchini, and onion and saute for 5 minutes.
Add noodles and mix.
Top with fresh cilantro. I didn’t have peanuts, so I skipped them.
More Healthy Recipe Remixes: