Black Bean Pasta Pad Thai
photo by Late Night Gourmet
- Ready In:
- 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
- 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
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".