Pad Thai with Kelp Noodles
Yield: 3 servings
1 lb (454 g) kelp noodles (Sea Tangle is a great brand)
350 g extra firm tofu
6 large mushrooms
1 red bell pepper
2 Tbsp (30 ml) chopped peanuts
2 Tbsp (30 ml) nutritional yeast
1 Tbsp. (15 ml) tamarind paste
1/4 cup (60 ml) water
3 Tbsp. (45 ml) soy sauce
1 tsp (5 ml) Thai red curry paste (or less if you don't like it too spicy)
3 Tbsp. (45 ml) brown sugar
1. Rinse kelp noodles in running water, then soak in a bowl of water with a splash of lemon juice while you prepare the rest of the ingredients.
2. Mix sauce ingredients together in a bowl, using a whisk to mix them to a consistent texture. Taste, and add more tamarind, chili paste, or brown sugar as needed.
3. Drain water from tofu and cut into cubes. Set aside.
4. Chop zucchini and mushrooms into bite-sized pieces. Julienne red pepper.
Overall, this was a pretty yummy meal. Spicy, with a bit of sweet, much like traditional pad thai. I think if you wanted it a little more like pad thai you could take down the curry paste and up the brown sugar a bit, but I liked it with this ratio.
I had a feeling this was a pretty low-calorie meal too, so I thought I'd do a quick nutritional evaluation of it. Using the recipe analyzer at Calorie Count, I discovered this recipe has less than 250 calories per serving! But, it still has a good amount of protein (about 18 g), lots of vitamin C and iron too, plus a plethora of other vitamins and minerals. I'm definitely going to be adding kelp noodles into my rotation of foods - it's a great replacement for pasta!
And now, I better be getting to bed - first day with students tomorrow, and I know I'm going to be needing my sleep tonight!