The Healthiest Pad Thai You Can Find

Pork Pad Thai A spicy combo of pork, noodles and peanut-buttery sauce that will leave you wanting more

Ingredients:

1 teaspoon olive oil (canola is fine too)

1/2 pound pork tenderloin, trimmed

1/2 teaspoon salt, divided

1/4 teaspoon black pepper

8 ounces uncooked fettuccine (spaghetti noodles work fine too)

1/4 cup low-fat peanut butter

2 1/2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 1/2 teaspoons chili garlic sauce

1 cup thinly sliced green onions

Directions:

-Preheat oven to 425.

-Drizzle oil in a glass baking dish. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in dish. Bake at 425 for 12 minutes. Turn pork over, and bake an additional 12 minutes or until thermometer registers155. Place on cutting board; let stand 10 minutes. Cut or shred pork into small pieces.

-Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm. (I find that using 2 tablespoons warm water from the tap works fine too.)

-Combine peanut butter, 2 tablespoons water, remaining salt, soy sauce, vinegar and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork and onions. Yields 4 servings.

Nutrition Info: 398 calories per serving

Cheers! I find that white goes well with the pork. Try a Chenin or Sauvignon Blanc.

Origin: Cooking Light. Of course.

Notes: This is not a hard recipe once you get the hang of it. However, the timing is tricky. Between baking the pork and cooking the pasta, you may have to microwave everything at the very end. And that's okay. I have yet to perfect it. Also, you can buy a pound or so of lean pork in a long tube at Target or Cub. We usually cut this into fourths and freeze the rest. It works great and serves as a good "back up" recipe since we usually have almost all the ingredients.