Friday, May 3, 2013

Pad Thai Deliciousness

Miles today: Crossfit type workout with a group of friends
Miles in 2013: 360.63 miles

Early morning workout! I was up and out the door before 5:45 AM. My friend Ashley has a small work out group at her house every Friday morning. A trainer leads the group and it is a similar work out to Crossfit (or so they say...) This morning there were only four of us and no trainer. As a girl who has not lifted in two weeks and has arms that were accused of being "wimpy," this was a tougher workout than expected. 

Ashley's gym. I did not take a picture of myself lifting the baby weights.

I am a pro at the jogging though!

I need to jog/run a little extra after all the pad thai I ate this week. I posted a pic on Instagram (@liannermartin) and am finally getting around to posting the recipe. It is basically a recipe from Cooking Light's January issue, but I made a few changes. (and clarified the instructions because I had a little mishap - maybe because I just don't know how to read)


6 oz. rice noodles (I used 1/2 a box)
1/4 c rice vinegar
1 tbs + 1 tsp sugar
2 tbs sliced banana peppers
1 package lite, extra firm tofu
1 tbs lime juice
1 tbs water
1 tbs soy sauce
1 tbs fish sauce
2 large eggs, lightly beaten
1/8 tsp salt
1-2 tbs peanut oil
4 handfuls fresh bean sprouts
3 garlic cloves, minced
1/2 lb shrimp
1/4 c dry roasted peanuts, crushed
1/2 c fresh cilantro, chopped

  • Cook noodles according to package directions.
  • Mix 1 tbs sugar, rice vinegar and banana peppers together in a small bowl. Set aside.
  • Lightly beat eggs and add salt together
  • In a separate bowl, mix 1 tsp sugar, lime juice, water, soy sauce, fish sauce together, until sugar is completely dissolved
  • Slice tofu into thin slices and cook on griddle or non-stick pan until crisp. Pour egg over tofu and let set. Chop up into pieces and set aside.
  • Pour 1-2 tbs peanut oil onto griddle or skillet and add garlic. Cook until fragrant and then add shrimp. Sprinkle with salt and cook until the shrimp are turning pink. 
  • Add 2-3 large handfuls of bean sprouts to skillet and cook for 3-4 minutes. Add in cooked noodles and tofu/eggs. Cook an additional minute or two. Add another handful of bean sprouts and top with peanuts and cilantro. 

I am wishing I had more left overs right now. 

After plating a serving, I drizzled a small amount of the rice vinegar mixture on top with a few banana peppers. Larry didn't like it, but I thought it added a little somethin' somethin' extra.

It is a little involved for a week night, but totally worth it.

Happy Friday!!