Pad Thai & Lettuce Wraps

My husband has been gone for the entire weekend, so I've been doing nothing but cleaning and cooking. When he's gone, I barely know what to do with myself! So I do what I do best. Cook & clean. :) I made some delicious gluten free AND vegan mac & cheese ala Erin...tasty gluten free chocolate chip cookies (yes, they were tasty...)...and yesterday I made some Pad Thai & Lettuce Wraps. Now, the lettuce wraps weren't really wrapped, I just needed a name. I made this gyoza "meat" but couldn't find vegan wrappers, so I just placed the "meat" in a piece of lettuce. Worked perfectly!



**My pictures usually aren't great. This one is even worse because I had to take it with my phone as the husband has our camera. Oh well.

Pad Thai
Prep time: 10 minutes
Cook time: 10 minutes
From Skinny Bitch in the Kitch

6 oz rice stick noodles
1/4 cup agave nectar
1/4 cup mirin (Japanese rice wine)
3 tbsp ketchup (yes, ketchup!)
3 tbsp tamari or soy sauce
1 1/2 tbsp lime juice
1 tbsp sriracha or other chili sauce
2 tbsp refined coconut oil
14 to 16 oz extra-firm tofu, cubed
1/2 red onion, cut into 1/4-inch slices (I love onion so I used the whole thing!)
2 cloves garlic, minced
3 scallions, halved lengthwise and cut into 2-inch pieces
2 cups bean sprouts
1 carrot, shredded
1/4 cup chopped fresh cilantro, mint, or a combination
1/4 cup chopped roasted peanuts
4 to 8 lime wedges

1. Cook the noodles according to package directions. Drain and set aside.

2. Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari or soy sauce, lime juice, and sriracha; set aside.

3. Heat the coconut oil in a 12-inch wok or skillet over high. Add the tofu and stir-fry for 4 minutes. Add the red onion and stir-fry for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the noodles and agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce. Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.

4. Transfer the pad thai to plates or platter, garnish with cilantro or mint, peanuts and lime wedges, and serve.



It was really good! I love the spice and the sweet and the citrus. I will definitely be making more of this! Now for the Lettuce Wraps. I am so fond of these because they're so easy & I was able to do my own thang!

Lettuce Wraps
Prep time: 5 minutes
Cook time: 10 minutes

8 large pieces of lettuce, preferably the outside pieces that are stiff and curved
1 cup dry TVP (Textured Vegetable Protein granules! You can buy these in a bag or in the bulk section.)
2 cups boiling water
2 tbsp sesame oil
1 cup mushrooms, minced
1 small onion, minced
1 carrot, finely grated
3-inch piece of fresh ginger, peeled and minced
3 tbsp soy sauce
1-2 tbsp rice wine vinegar

1. Place the TVP in a bowl and pour the boiling water over it. Stir, and let sit for a few minutes until softened.

2. In a skillet, heat the sesame oil and add the vegetables, sautéing until the onions are translucent. Add the softened TVP, soy sauce and vinegar, and cook several minutes on high heat until all the liquid has boiled off. Stir frequently during this, to keep the mixture from burning or sticking to the pan.

3. Remove from heat and let cool slightly.

4. Spoon about 1/2 cup into each piece of lettuce. Serve as is or add a touch of chili sauce for garnish and added heat.



These two items on one plate was choice! It was such a light dish, and as you can tell, pretty low in calories! I've been calorie counting since the new year (it wasn't a New Year's Resolution, it was just a change!) and I am so glad this meal is tasty and low-cal. I hope you get the chance to try it!