Black Bean Pasta Pad Thai

Name: Black Bean Pasta Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 ounces dry black bean pasta (16 oz. cooked); 2 egg whites; 4 green onions, chopped in 1 inch long pieces; 8 ounces bean sprouts, canned (drained); 1 garlic clove, diced; 1 ounce gingerroot (peeled and diced); 1 tablespoon tamarind paste; 2 tablespoons honey; 1 tablespoon peanut butter; 2 tablespoons rice vinegar; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 2 tablespoons sesame oil; 2 tablespoons olive oil; 1 tablespoon cornstarch; 3 tablespoons hot sauce (for medium spice, add or subtract as desired); 1 bell pepper; 1 ounce chopped fresh cilantro; 1 lime, cut into wedges as desired when serving

Submitted by Late Night Gourmet

"Pad Thai doesn't need to be something you feel guilty about eating. This recipe not only swaps out the rice noodles in favor of healthier black bean pasta, but also trims down some of the other heavy ingredients. By comparison, standard Pad Thai weighs in at about 60 calories/ounce (compared to 42 calories/ounce) and isn't even close to black bean pasta when it comes to fiber and protein. This recipe doesn't specify a meat, so feel free to add as you see fit."

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photo by Late Night Gourmet

Ready In:: 40mins
Ingredients:: 19
Serves:: 4

ingredients

4 ounces dry black bean pasta (16 oz. cooked)
2 egg whites
4 green onions, chopped in 1 inch long pieces
8 ounces bean sprouts, canned (drained)
1 garlic clove, diced
1 ounce gingerroot (peeled and diced)
1 tablespoon tamarind paste
2 tablespoons honey
1 tablespoon peanut butter
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
1 tablespoon cornstarch
3 tablespoons hot sauce (for medium spice, add or subtract as desired)
1 bell pepper
1 ounce chopped fresh cilantro
1 lime, cut into wedges as desired when serving

directions

Cook black bean pasta according to directions on the box.
Separate seeds from tamarind paste and discard.
Add oils to a medium sauce pan or skillet, then add garlic, ginger, and green onions and cook for 5 minutes, stirring frequently. Add spaghetti and blend thoroughly.
Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
Blend egg whites in thoroughly. Serve with lime wedge.

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RECIPE SUBMITTED BY

Late Night Gourmet

Harrison Township, Michigan

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".

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