Recipe: Pot Sticker Pad Thai

I admit it. I'm a huge fan of the frozen pot sticker.

Usually, I try to avoid frozen, processed-type foods in favor fresh veggies cooked up with chicken and rice.

But a girl can only be healthy so many days out of the week.

And Friday just happens to be one of those days when its easy to tip being healthy off the to-do list.

That's where this recipe from Real Simple magazine comes in. It's got all the good taste of those pot stickers and will satisfy your craving for take out without the hassle of actually leaving your house to go pick the food up.

Plus, it's got veggies, people. And that means its healthy, right?

Yield: 4 servings

1 16-ounce bag frozen pot stickers

1 tablespoon olive oil

1 carrot, thinly sliced on the diagonal

1 small head Napa cabbage, thinly sliced

2 tablespoons soy sauce

1/4 cup salted peanuts

Cook the pot stickers according to the package directions; drain.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the carrot and cabbage and toss to coat.

Add the soy sauce and cook for two to three minutes.

Transfer the vegetables to individual plates, top with the pot stickers and sprinkle with the peanuts.

-- Emily Simnitt