Dear Diary,

#FreeyourselfFriday with Healthy Pad Thai ! I’ve been on my slim down diet and I’m getting bored of chicken, veggies and salad, but probably not as much as my man mate –who’s been muttering, “Please tell me it’s not chicken, anything but chicken.” As a benefit of living together, Max has become a “clean eater” – During our first year of dating, I met his extended family and they were shocked at how much weight he’d lost.  I see my cooking healthy as a good thing, but every now- and- then, when we go out to eat, I notice him elbow deep in the bread basket, silently begging the waiter for more butter with his eyes.

It’s at those times; I laugh and want to say, “a moment on your lips is a lifetime on your hips.” I don’t because it makes you sound like a buzz kill and truth be told; I’d be right there with him in all that sourdough glory, if I could pull off a muffin top, but I’m just not one of those girls.

So instead, I find ways to modify my favorite dishes, so I can enjoy life… muffin-top free.

Here’s what you’ll need

  • 2 Tablespoons Rice Vinegar
  • 2 teaspoons of Agave Nectar Light
  • 2 Tablespoons of ground fresh chile paste ( I mix two different kinds Thai Kitchen’s & Sambal Oelek( this one’s hotter)
  • 2 tablespoons of lower-sodium soy sauce
  • 14 ounces of medium shrimp, peeled and deveined
  • 1 tablespoon of peanut oil/canola oil
  • 2 tablespoons of chopped cashews
  • 2 tablespoon thinly sliced garlic
  • 2 tablespoon of chopped fresh ginger
  • 1 tablespoon of hot sauce ( I use the ground chili paste Sambal Oelek again, but if you have an asian hot sauce use that!)
  • 24 mini- peppers halved ( I use lots because you want the dish to be mainly veggies)
  • 2 cups of matchstick-cut carrots
  • 4 ounces of uncooked flat rice noodles
  • ¼ teaspoon of salt
  • 1 cup of snow peas, cut horizontally


  1. Combine the Rice Vinegar, Honey, Chile Paste and Soy Sauce in a medium bowl, stir together. Add shrimp, toss to coat and refrigerate for 30 minutesmarinade
  2. Cook noodles according to package, usually soaking them in hot water fro 20- 25 minutes. Rinse with cold water; drain. DONT panic when you see the calorie content, like I did, you aren’t using a lot and just think how many calories a restaurants Pad Thai has…geesh
  3. Heat a large skillet over medium high heat. Add peanut oil to pan; swirl to coat. Add garlic, ginger and hot sauce to the pan. You want to do this until the garlic begins to brown, usually about 1-2 minutes.sautee
  4. Increase heat to high. Add sweet peppers, carrots and salt to the pan, stir-fry fro about 2-3 minutes. peppers
  5. Add shrimp mixture, ( with the marinade) for another 2 minutes. shrimp
  6. Stir in the noodles and snow peas; cook for another two minute or until thoroughly heated. noodlesThen serve and place chopped cashews on top.pad thai

TIP: make sure you chop all your vegatables before, the stir-frying foes quickly! This is an incredibly tasty recipe and, one non-dieters will enjoy… I’ve never hear complaints from Mr. Breadbasket:)




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