Meatless Monday- Vegetable Pad Thai

Another Marvelous Monday already? Oh how time flies!

Although Steve had a meet with his team on Valentines Day, we actually had some very special moments, and I loved that our gift ideas worked. We set a $10 limit, and had to be creative. We both made one another a gift, and it was really special, and meant so much more to us. You can head over to my Instagram account if you want to see what we made (and the cake I made) πŸ™‚

I also had a great 18 mile long run this weekend with Allie, and we wentΒ out to breakfast afterwards…..pancakes with sprinkles and chocolate chips, you do not get much more Tina than that πŸ˜‰

I am bracing for this giant storm that is arriving this morning. I am hoping it is not as bad as it is expected to be, but we will see just how well Kentucky handles 1 foot of snow, which is what is predicted right now πŸ™

I have mentioned before that I love things with crunch. Last week, I also told you how I am addicted to eating nuts. Poor Steve now has to deal with them venturing their way into meals. We have lots of peanut butter sauces, and this week, I decided to make a Pad Thai with lots of crunchy peanuts in there. I always loved Pad Thai in restaurants, but was always too intimidated of it to make it at home. I decided to give it a go, and I have to say I am SO glad I did. It was delicious, and so packed with nutrition, which is important during this point in my marathon training.

What are you bringing to Meatless Monday this week? Take the pledge, all I am asking for is ONE meatless day a week, thats easy isn’t it πŸ™‚ Will you join Confessions of a Mother Runner and I by linking up your meatless recipe?

This vegetarian pad thai a great recovery meal for runners, made by elite runner Tina Muir.

Vegetarian Pad Thai

Serves 10

Preparation time: 15 minutes

Ingredients

1/2 onion, sliced

1 tsp sesame oil

1 broccoli crown, cut into small florets, and the stalks cut into thin sticks

2 carrots, julienned into thin strips

1 celery stalks, cut into small pieces

1/2 red bell pepper, cored and cut into slices

1/3 cup peas

1/3 cup sweetcorn

1/3 cup chickpeas

1/3 cup black beans

1/2 cup bean sprouts

1/2 pack rice noodles

3 green onion stalks, cut into thin circles

1/3 cup cilantro

1/4 cup peanuts

1/2 tbsp sesame seeds, toasted

Sauce

2 tbsp brown sugar

1 tbsp sriracha

2 tbsp soy sauce

2 tbsp sesame oil

2 tbsp lime juice

Instructions

Whisk the sauce ingredients together in a small bowl.

Heat the 1 tsp sesame oil, and add the onion. Cook over a medium high heat for 2-3 minutes until golden brown.

Add the broccoli and celery. Cook 5 minutes, and add the red pepper and carrots.

Stir in the peas, sweetcorn, cilantro, bean sprouts chickpeas, black beans, cilantro, most the green onions, and sauce. Cover, and cook for 5 minutes over a medium low heat.

Meanwhile, cook the rice noodles according to package directions. Drain the water, and stir into the vegetables.

Cook for 2-3 minutes, until heated through.

Sprinkle with peanuts, remaining green onions, and sesame seeds.

Nutritional Information

460 calories, 8g fat, 186mg sodium, 80g carbohydrates, 12g fiber, 14g sugar, 0mg cholesterol, 18g protein


How was your Valentines (Love) day? What meal have you been intimidated of making in the past….or still are?

For me, its still a Chicago style deep dish pizza….one day I will tackle it!