Looking for something different, delicious, and nutritious to make for tomorrow’s game? Allow me to present: Pad Thai Spring Rolls.
These Asian inspired rolls are based on a recipe from Olympian Emma Coburn’s newly released cookbook: The Runner’s Kitchen. I made a few adjustments and I encourage you to do the same to suit your dietary needs/preferences. Be fearless in the kitchen! It usually always pays off. (Much like racing, but that’s a whole ‘nuther blog post.)
To make approximately 20-24 spring rolls, you will need:
For the Peanut Sauce:
1/4 cup Peanut butter
1/2 cup liquid aminos
2 tablespoons rice vinegar
2 tablespoons fish sauce
For the Spring Rolls:
1 package of rice noodles
2 tablespoons of coconut oil
2 eggs, lightly beaten
3-4 carrots grated or finely chopped
1 red pepper finely chopped
2-3 scallions finely chopped
3 cloves garlic, minced
1 package (14 oz) of extra firm tofu, drained and patted dry with paper towels or clean kitchen towel
1 package of rice paper rolls
Preheat oven to 400 degrees. Prepare a cooking sheet with aluminum foil and spray lightly with cooking spray.
Cook rice noodles until *just softened. (I definitely over cooked mine and they became a congealed mess. Still tasty, but the aesthetic was not as desired.) Drain and set aside.
To make the peanut sauce, heat peanut butter in microwave safe bowl in microwave for 20-40 seconds. Mix in the liquid aminos, rice vinegar, and fish sauce. Set aside.
Take a large, deep skillet or a wok and heat up the coconut oil. Add garlic and cook one minute. Add carrots and red pepper and cook for another 4-6 minutes. Add tofu and cook until tofu is a golden brown. Add the al denté rice noodles and lightly mix with the veggies. Slowly pour the two lightly beaten eggs over the rice noodles and veggies. Cook another minute or two. Turn off the heat and pour half of the peanut sauce over the whole mixture. (You will have a very full pan at this point, be careful not to mix too vigorously or you will soon have a royal mess on your stove/floor.). Add chopped scallions.
Take a medium sized bowl and fill with warm water. Soak one of the rice paper wraps for 10-20 second. Remove the rice paper from the water and place on cutting board. Scoop out 3-4 tablespoons of the Pad Thai onto the center of the rice paper. Wrap up the rice paper like a lil‘ burrito and place on prepared cooking sheet. Repeat with the rest of the wrappers (I ended up making 26 rolls 😳). Bake for 20 minutes and flip rolls half way through. Serve with the remaining peanut sauce.
For a more visual demonstration of spring roll making, head on over to Suda’s FitFoot on Instagram: www.Instagram.com/sudashoes and you can see the FitFoot Contessa at work. 👩🏻🍳👟🥰
Enjoy eating and enjoy the game! Respond to this email if you would like to schedule a shoe fitting appointment for before kickoff! 🏈 👟 🧦
Stay well, FitFooters!
P.S. Here are the On Cloud Waterproof shoes I mentioned earlier on social media. Men’s style comes in black, storm, and forest. Women’s style comes in desert, black, and rose. Perfect for running/walking in the rain, commuting in the city, fishing/boating, hunting, equestrian activities you name it! Don’t let the weather come between you and your outdoor adventures! $149.99 plus tax. Message me if interested!