Monday, November 5, 2012

Black Bean Pad Thai (Revamped)

For Halloween, I wanted to cook something freaky. So when I saw these black bean noodles at my local health food store I had to try them! The only ingredients are black beans and water! They are super low in carbohydrates and very high in protein (about 20 grams per serving!) So for you carb counters out there, I would give these a try!

A little tip, DO NOT, I repeat DO NOT taste the noodles after you boil them! When they aren't stir-fried or seasoned they taste like dry chewy styrofoam! I was concerned. HOWEVER, once you follow this recipe they transform into magical, slightly chewy Asian God noodles. Trust me.

Serves 4

1 packge Black Bean noodles
Kosher salt
8 oz. wide rice noodles
2 TBS lime juice
2 TBS brown sugar
1 TBS fish sauce
1 TBS low-sodium soy sauce
1/4 tsp. cayenne pepper
2 TBS vegetable oil
1 cup fresh broccoli, chopped
1/2 cup shredded carrot
2 cloves garlic, minced
2 eggs, lightly whisked
Freshly ground black pepper
2 green onions, thinly sliced
1/4 c. roasted peanuts, chopped

1. In a large pot of salted boiling water, cook noodles until al dente. Drain.
2. In a small bowl, whisk together lime juice, brown sugar, fish sauce, soy sauce, and cayenne pepper. Set aside.
3. In a large nonstick pan over medium-high heat, heat oil. add broccoli and carrots and cook until tender, about 4 minutes. Stir in garlic and cook until fragrant, about 1 minute more.
4. Push the vegetables to one side of the pan and pour in the egg. Scramble until just set then mix with the shrimp mixture. Add the cooked noodles and toss until combined. Pour in the lime juice mixture and toss until the noodles are coated.
Garnish with green onions and roasted peanuts before serving.

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