Pad Thai with Broccoli Rabe
- Servings: 4
- 3 ounces Thai-style rice noodles (pad Thai)
- 4 cups boiling water
- 1 teaspoon plus 1 tablespoon toasted sesame oil
- 1 large clove garlic, peeled
- 1 1 1/2 to 2-inch piece fresh ginger, peeled
- 1/4 cup natural brown sugar
- 1/4 cup nonhydrogenated peanut butter
- 1 cup water
- 1 teaspoon lime juice
- 3 tablespoons low-sodium tamari
- 4 ounces broccoli rabe
- 4 eggs
- Place noodles in a large bowl and cover with boiling water for 5 minutes. Drain, return to bowl, and toss with 1 teaspoon toasted sesame oil.
- 2. Place garlic and ginger in a food processor; process until minced. Add brown sugar, peanut butter, water, lime juice, and tamari; blend thoroughly.
- 3. Trim and discard tough lower stems from broccoli rabe; chop remaining rabe. Warm a large skillet and add remaining 1 tablespoon sesame oil. Toss rabe into warm oil and cook briefly, until bright. Add noodles and distribute evenly with greens. Pour peanut sauce into skillet. Bring to a slow boil. Open eggs one at a time on top of noodle mixture. Reduce heat to medium, cover, and cook until eggs are poached and liquid is reduced by about half, 7 to 9 minutes. Serve immediately.
- PER SERVING: 362 cal, 46% fat cal, 18g fat, 4g sat fat, 212mg chol, 14g protein, 33g carb, 2g fiber, 705mg sodium
- Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).
- (taken from Cooking Light)