Thai Peanut Noodles with Shrimp Tuesday, Jun 25 2013 

1⁄3 cup light coconut milk
1⁄3 cup no-salt-added tomato juice
¼ cup unsalted, natural peanut butter (crunchy or smooth)
2 tbsp Thai fish sauce
3 tbsp fresh lime juice
1 tbsp raw honey
1/8 tsp crushed red pepper flakes
1 lb medium raw shrimp, peeled and tails on or off
8 oz brown rice noodles
2 cups thinly sliced Napa cabbage (about ½ small head)
1 green onion, thinly sliced
3 tbsp each chopped fresh mint and cilantro
3 tbsp unsalted peanuts, crushed

In a large bowl, whisk coconut milk with tomato juice, peanut butter, fish sauce, lime juice, honey and pepper flakes.

Bring a large pot of water to a boil on high heat. Add shrimp and cook until opaque, about 3 minutes. Using a slotted spoon, transfer shrimp to bowl with coconut milk mixture.

In same large pot, cook noodles according to package directions or until tender, about 6 minutes. Drain and rinse well. Add noodles to bowl with shrimp. Add cabbage, onion, mint and cilantro; toss to coat. Top with peanuts.

Nutrients per 1¼-cup serving (using 8 servings): Calories 224, Total Fat 7g, Sat. Fat 2g, Monounsaturated Fat 3g, Polyunsaturated Fat 1g, Omega-3s 290mg, Omega-6s 610mg, Carbs 24g, Fiber 4g, Sugars 1g, Protein 18g, Sodium 548mg, Cholesterol 86mg

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Shrimp Pad Thai Wednesday, Apr 3 2013 

8 oz brown rice noodles
1 tbsp jarred tamarind paste
2 tsp fish sauce
4 tsp Sucanat
1/2 tsp red pepper flakes
1 tbsp high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)
2 shallots, finely chopped
2 cloves garlic, minced
8 oz peeled and deveined shrimp, preferably tail on
6 green onions, white and light green parts, plus half of dark green parts, halved lengthwise and cut into 2-inch lengths
1 1/2 cups bean sprouts
1/3 cup chopped fresh cilantro
3 tbsp chopped dry-roasted unsalted peanuts
1 lime, cut into wedges, optional

Prepare noodles according to package directions. Drain and set aside.

Meanwhile, bring a small pot or kettle to a boil. In a medium bowl, whisk ¾ cup boiling water, tamarind paste, fish sauce, Sucanat and pepper flakes. Set aside.

In a large wok or skillet, heat oil on high. Add shallots and garlic and sauté, stir-ring often, for 30 seconds. Add shrimp and sauté until cooked through, about 2 minutes. Add noodles and toss to combine.

Working 3 to 4 tbsp at a time, gradually add tamarind paste mixture to wok, tossing to coat. Cook until noodles are tender and well coated, about 3 minutes. Stir in green onions and bean sprouts and cook, tossing gently, for 30 seconds. To serve, garnish with cilantro and peanuts. If desired, serve with lime.

Nutrients per serving (1/4 of recipe): Calories: 378, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated fat: 4 g, Polyunsaturated fat: 2 g, Carbs: 56 g, Fiber: 6 g, Sugars: 6 g, Protein: 22 g, Sodium: 540 mg, Cholesterol: 86 mg

Clean Eating, October 2012, page 93

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