Pad Thai Clean-Eating StyleSubmitted by: DARBOYMOM
IntroductionAdapted from "The Eat-Clean Diet Cookbook." Adapted from "The Eat-Clean Diet Cookbook."
8 oz brown rice noodles (fettucini / pad thai style)
1 Tbsp grapeseed oil
2 tsp minced garlic
3 C shredded cabbage
2 large or 3 medium carrots, peeled and sliced thin
6 egg whites, lightly beaten
3 C bean sprouts
1 C green zucchini, julienned
1 C scallions, sliced thin
1/4 C chopped fresh cilantro (if desired)
4 Tbsp rice wine vinegar
1/3 C tomato paste
3 Tbsp reserved noodle water
3 Tbsp molasses, unsulfered (black strap)
3 Tbsp gluten-free low sodium Tamari sauce
2. In a small bowl, whisk together all sauce ingredients. Set aside.
3. In a large skillet, heat oil over medium heat. Stir in garlic, cabbage, and carrot. Stir-fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce, and cook for 5 minutes. Add bean sprouts, zucchini, and scallions and cook a little longer to heat through. Remove from heat and serve. Garnish with chopped cilantro, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user DARBOYMOM.