Black Bean Pasta Pad Thai

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.

• Ready In: 40 mins
• 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

1. Cook black bean pasta according to directions on the box.
2. Separate seeds from tamarind paste and discard.
3. 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.
4. Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
5. Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
6. Blend egg whites in thoroughly. Serve with lime wedge.