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  • 2 quarts of water
  • 1 pound of fresh mung bean sprouts
  • 6 ounces rice noodles (1/4 inch wide) - found in the Asian section of your grocery store

    Sauce:

  • 5-6 tablespoons fresh lime juice (use 2 fresh limes)
  • 6 tablespoons catsup
  • 2 tablespoons brown sugar (I used maple syrup)
  • 1/2 cup soy sauce
  • 2 tablespoons peanut oil
  • 4 cloves fresh garlic - mince (mince at least 10 minutes prior to use to maximize the development of the cancer fighting compounds)
  • 1/2 teaspoon crushed red pepper flakes (can use more if your family likes a spicier recipe)
  • 2 cups grated carrots
  • 1/2 pound extra-firm tofu, cut into 1 inch cubes
  • 4 large eggs, lightly beaten, add a pinch of salt (I use Eggland's Best to increase the omega-3 fatty acid content)
  • 3/4 cup chopped peanuts
  • 1 bunch green onions, chopped white and green parts

Directions:

  • Boil the water. Blanch the mung bean sprouts using a colander and dipping them in the boiling water for about 30 seconds. Drain well. Return water to boil and then stir in the rice noodles. Cook them for 3-5 minutes. They should be tender but still firm. Drain them and rinse under cool water.
  • Mix the sauce ingredients together in a bowl.
  • Prepare all other ingredients. Heat oil in a wok or a large skillet. Add the garlic and red pepper flakes, stirring them in the oil for just a minute.
  • Stir in the carrots and tofu and stir-fry for 1 minute.
  • Move everything to the sides of the pan/wok. Then pour the beaten eggs into the center and quickly scramble them. After the eggs have set, pour in the sauce and stir everything together.
  • Then add the drained rice noodles, mung bean sprouts, green onions, and peanuts, tossing to distribute everything evenly.
  • Serve immediately.

Servings: Makes 4 - 6 servings

This is nearly a complete meal by itself, however, I have some large eaters in my family and so also served corn on the cob and fresh fruit along with some whole grain bread.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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