Happy Friday Friends! I hope you learned a lot about Chloe yesterday; I’ll do the ABCs of me sometime soon:-)
Here’s the lowdown on my workouts this week:
Sunday: 3000 yard swim
Monday: 45 mile ride
Tuesday: 1 hour treadmill run
20 minutes easy pace
Intervals (35 minutes)
1 minute @ 6.8
1 minute @ 7.5
1 minute @ 7.0
1 minute @ 8.5
1 minute @ 6.5
5 minute warm down
I did the workout with my new elastic laces on my sneakers:
I swapped my laces out with some elastic laces called ibungee speed laces so I can have speedier transitions during my upcoming triathlons. Last year, I had tried using Yankz, but my feet grew numb in them 😦 So, I shelved the idea of elastic laces until now, and friends, no numbness this time! My ibungees worked really well, so I’ll be keeping them on for the remainder of the season! I will be trying them this weekend during a training tri with the DC Tri Club! I’ll let you know how it goes!
Wednesday: Bike to/from work Round trip, 23.5 miles
Thursday: Laughter; I saw Bill Cosby live @ Wolf Trap
Friday: Swim, 3000 meters
Saturday: Training Tri! (400 meter swim, 16.5 mile bike, 3 mile run)
Now onto the recipe!
I was craving some Thai food earlier this week, so post-run I stopped at the grocery store to grab a few things I needed for some Pad Thai. Pad Thai is my FAVORITE Thai dish, so I hunted around for some recipes that looked tasty, but also practical; I didn’t want to buy some obscure ingredient that I’d only use a tablespoon of for this ONE dish. I found a recipe over at Runs With Spatulas earlier in the day that looked pretty quick, easy, and healthy (it was adapted there from Cooking Light), so I walked in the door after my workout and got to cooking!
It was quite easy actually, and VERY tasty!
Adapted from Runs With Spatulas
8 ounces uncooked flat rice noodles
2 tablespoons brown sugar
2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons lime juice
1 tablespoon garlic chile paste (such as sambal oelek)
3 tablespoons canola oil
splash of rice wine vinegar
1 block of tofu
1 cup green onions, cut into 1-inch pieces
5 cloves garlic, minced
1 cup fresh bean sprouts
1/4 cup peanuts, unsalted & dry-roasted, chopped
Cilantro (for garnish)
Start by cooking your noodles. Bring a large pot of water to boil over high heat. Add noodles and cook according to package directions. Drain.
While the water is boiling, drain the tofu (if you have a press, which I don’t, you could use the press here!). Chop it into bite sized pieces, and fry the pieces in some oil in a fry pan.
Meanwhile, get started on the sauce. In a small bowl, whisk together the sugar, soy sauce, fish sauce, lime juice, and garlic chile paste and rice vinegar. Set aside.
Chop up the green onions and garlic cloves.
In a large skillet or wok, heat some oil over medium high heat. Add garlic, and stir-fry until fragrant. Crack the two eggs in and begin to scramble. Add the chopped onions, and continue to scramble. When eggs are cooked through, add the noodles, tossing to combine.
Pour sauce over top and cook for a few minutes longer, until all the noodles are coated and cooked through.
Serve topped with bean sprouts, 1 tablespoon peanuts, chopped green onions, and cilantro.
Question of the day: What is your favorite Thai recipe?