This Pad Thai Salad recipe features a healthy salad, fit as a main course. This recipe is courtesy of celebrity chef Bobby Flay’s new cookbook Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle.
- Learn how to make a spicy, nutty salad dressing
- Instead of shrimp, you can add grilled chicken breast
- We’ve teamed up with Bobby Flay to give away a copy of his book and a Fitbit (see giveaway here)
“Pad thai, the peanut- and egg-laden Thai noodle dish, is a carb-lover’s dream, but man, is it caloric! But I love all those nutty, sweet, spicy, and savory flavors. This salad is the healthy and delicious answer to all your cravings. It’s fresh, crunchy, full of flavor, and loaded with lean protein — totally satisfying.” – Bobby Flay
We’re a few weeks into 2018, and if your new year’s resolution is to eat healthier, this book is perfect. Bobby Flay’s mastery of big flavor using spices and fresh ingredients makes eating healthy easy, and not a sacrifice.
One of the biggest bonuses to Bobby Flay’s cooking method is that he considers not just how each bite tastes, but also interesting textures and flavor combinations. For example, Toasted parmesan cheese adds nuttiness, chopped nuts add crunch, dried cherries add a chewy tartness. You won’t miss the fat or the calories in these recipes!
In Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. With fitness tips and a look into the chef’s daily healthy routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing taste.
Here are some of my favorite recipes from the book. The recipe text has been blurred….we encourage you to buy the book if you like what you see!
For breakfast, the Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream.
This Roasted Green Beans with Tomatoes and Hazelnuts recipe is brilliant. Grape or cherry tomatoes are roasted in the oven to bring out the mellow sweetness. Take half of the roasted tomatoes and blend them with fresh parsley, garlic, vinegar and some hazelnuts to create a rich, nutty sauce to serve alongside the dish.
The book also features low-carb ways to enjoy your favorite dishes, like Eggplant Parmesan. Instead of breading and deep frying the eggplant, Flay teaches you how to make this dish the authentic Italian way, no deep frying!
In the dessert section, how about Bittersweet Maple Bark with Quinoa, Cashews, Apricots and Cherries? At first, I was like “quinoa in chocolate?!” but Flay says to think of this as “grown up rice crispies!” The quinoa is roasted to become crispy and crunchy.
Shrimp Pad Thai Salad
Reprinted with permission from Bobby Flay Fit © 2017 by Bobby Flay (Clarkson Potter/Publishers, Penguin Random House). http://amzn.to/2mBrQE1
FOR THE SPICY PAD THAI DRESSING
- 1/4 cup rice wine vinegar (or white wine vinegar)
- Juice of 1 lime
- 1 1/2 tablespoons natural nut butter (cashew, peanut or almond butter)
- 2 teaspoons chile-garlic sauce ((such as Sriracha))
- 1/4 cup canola oil (or other neutral flavored oil (I like grapeseed oil))
- 2 tablespoons water
- sea salt and freshly ground black pepper
FOR THE SALAD
- 12 extra-large or jumbo shrimp ((about 1/2 pound, peeled))
- 1 tablespoon canola oil (or other neutral flavored oil (I like grapeseed oil))
- 6 ounces baby greens
- 1/2 cup shredded carrot ((about 1 large carrot))
- 1/4 small head of red cabbage (finely shredded)
- 1 medium English cucumber (diced)
- 2 ounces bean sprouts
- 1/4 cup torn fresh basil
- sea salt and freshly ground black pepper
- 1/4 cup chopped toasted nuts (cashews, almonds or peanuts)
Make the dressing: In a blender, combine the vinegar, lime juice, nut butter, chile sauce, oil, and 1⁄2 cup water, season with salt and pepper, and blend until smooth.
Cook the shrimp: Toss the shrimp with the 1 tablespoon of cooking oil. Heat a grill pan over high heat. When hot, add the shrimp. Cook 2 minutes, then flip shrimp and cook an additional 1 minute, or until cooked through.
Toss the salad: In a large bowl, mix together the greens, carrot, cabbage, cucumber, bean sprouts, and basil, add some of the dressing, and toss to coat. Season with salt and pepper.
- Transfer to a platter and top with the shrimp, additional dressing and the chopped nuts.