Fresh & Healthy Thai Noodles

I’m all for big-batch recipes that work great as leftovers. This recipe is a perfect example. It serves 4-5, but I make it for two so that Lindsay and I can pack up whatever’s left and eat it for lunch the next day. It tastes great reheated or served cold. Plus, who doesn’t like a big bowl of noodles and veggies cooked in a delicious sauce?

Nutrition Highlights:

• The consumption of whole grains (and products made from them like these brown rice noodles) is associated with lower rates of cardiovascular disease, obesity, type-2 diabetes, and certain types of cancer.
• Garlic has many cardiovascular health benefits. It has been shown to have anti-clotting and anti-oxidant properties, and has the ability to lower blood pressure and cholesterol.
• Bell peppers are a nightshade vegetable that may help lower Parkinson’s disease risk due to its nicotine content.
• Red cabbage is part of the cruciferous vegetable family, a group of vegetables touted for their anti-cancer properties. The pigments responsible for its purple color, anthocyanins, are the same pigment found in purple sweet potatoes and blueberries. Studies suggest that a diet high in anthocyanin-rich foods may slow cognitive decline and halt the progression of glaucoma.
• Bok choy is one of those dark, leafy, greens we should all be eating more of. It’s a great source of vitamins A, K, and C, as well as folate, potassium, calcium, and iron.
• Edamame is a nutrition powerhouse that has been consumed for centuries in China and Japan. It’s rich in plant-based protein, iron, calcium, magnesium, potassium, fiber, vitamin C, and plant-based omega-3 fat.

Fresh & Healthy Thai Noodles

 

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Serves: 4-5

Ingredients

Noodles:

• 2 - 8oz packages of brown rice pad thai noodles

Veggies:

• 6 medium garlic cloves, minced
• 2 tsp fresh ginger, minced (optional)
• 1 red bell pepper, julienned (cut into thin strips)
• 2 cups of red cabbage, chopped
• 3 medium carrots, julienned
• 4 stalks of baby bok choy - separate the green leaves from the white stalks (discard the "butts") and chop up both
• 1 - 16oz package of frozen, shelled edamame (remove from freezer when you start cooking so they can thaw out a bit)

Sauce:

• ½ cup of low-sodium vegetable broth (plus an additional ¼ cup for sautéing the vegetables)
• 6 tbsp brown sugar
• 6 tbsp low-sodium soy sauce
• 2-3 tbsp chili sauce or Sriracha
• 3 tbsp tamarind paste (this can be found in the "Asian" section of most grocery stores)

Garnishes:

• Fresh lime juice
• Chopped cilantro

Instructions

1. In a large skillet over medium-high heat, add the garlic, ginger, red pepper, carrots, red cabbage, chopped white bok choy stalks, and ¼ cup of veggie broth. Stir frequently.
2. After about 5 minutes, add the edamame and the chopped bok choy leaves. Continue to stir frequently. Cook until everything has reached a desired tenderness (about 10 more minutes).
3. While the veggies are cooking, prepare the sauce by combining all ingredients in a bowl and whisking until well mixed. Set aside.
4. Cook the noodles according to the package. Set aside.
5. Once the veggies are cooked, add the sauce to the skillet and stir well. Turn up the heat to high and cook for another minute. Then reduce heat, add the noodles, and stir until everything is evenly mixed and coated with sauce. Remove from heat and serve.
6. Garnish with lime juice and cilantro.

Notes

This recipe is best enjoyed on a pleasant summer night after a long walk and while listening to Miley Cyrus' "Malibu".

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