Between parties and holiday baking, it's easy to pack on a few extra pounds during December. This "Skinnygirl" version of pad thai has less fat, sugar and starch than the traditional Thai noodle dish because it's tossed rather than fried. You may want to double or even triple the sauce; for protein, I added some shredded leftover chicken.

• 14-ounce package Asian rice noodles (the flat, wide, linguine-shaped kind)
• 1 tablespoon soy sauce or tamari
• 1 clove garlic, minced
• 1/2 teaspoon chili paste
• 1/2 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
• 1/2 teaspoon fish sauce
• 1/2 teaspoon honey, warmed so it is soft
• 1/2 teaspoon fresh lime juice
• 1/4 teaspoon toasted sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• 1 1/2 tablespoons chopped cashews

Cook and drain the rice noodles according to the package directions. Set aside.

In a small bowl, combine the soy sauce, garlic, chili paste, ginger, fish sauce, honey, lime, sesame oil, salt and pepper. Whisk until blended and pour over noodles. Toss to coat, top with cilantro and cashews and serve warm.

Serves 3 to 4.

- "The Skinnygirl Dish" by Bethenny Frankel (Simon and Schuster, 2009, $16)

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