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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 5.2 g
  • Cholesterol: 13.7 mg
  • Sodium: 1,484.6 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 14.5 g

View full nutritional breakdown of Pad Thai calories by ingredient
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Pad Thai

Submitted by: DJVERBOOM
Pad Thai

Introduction

from Company's Coming Diabetic Cookbook

**Family favorite**

A delicious traditional stir-fry recipe from Thailand. Have the vegetables cut, noodles softened and sauce made before stir-frying.
from Company's Coming Diabetic Cookbook

**Family favorite**

A delicious traditional stir-fry recipe from Thailand. Have the vegetables cut, noodles softened and sauce made before stir-frying.

Number of Servings: 6

Ingredients

    SAUCE
    3 tbsp. 50 mL Fish sauce (available in Asian section of grocery store)
    1/2 cup 125 mL Water
    1/3 cup 75 mL Chili sauce
    2 tbsp. 30 mL Brown sugar, packed
    1/3 cup 75 mL Low-sodium soy sauce
    4 tsp. 20 mL Cornstarch
    1/4 tsp. 1 mL Dried crushed chilies (optional)

    8 oz. 225 g Rice vermicelli, broken
    Cold water, to cover

    2 tsp. 10 mL Canola oil
    6 oz. 170 g Lean boneless pork loin, cut julienne (or i've used chicken breast)
    2 Garlic cloves, minced
    2 cups 500 mL Shredded cabbage
    2 Medium carrots, shaved into long, thin ribbons

    1 tsp. 5 mL Canola oil
    2 Egg whites (large), fork-beaten

    1 tsp. 5 mL Canola oil
    1/2 cup 125 mL Fresh bean sprouts
    3 Green onions, cut julienne into 4 inch (10 cm) lengths
    2 tbsp. 30 mL Chopped fresh parsley (or cilantro)
    2-3 stalks Celery, chopped into bite size pieces
    1/2 - 1 pepper Green Pepper, chopped into chunks or strips

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Directions

Sauce: Combine first 7 ingredients in small bowl. Set aside. Makes about 1 1/2 cups (375 mL) sauce.

Cover vermicelli with water in large bowl. Let stand for 5 minutes. Drain well. Set aside.

Heat first amount of canola oil in large non-stick frying pan or wok on medium-high. Stir-fry pork and garlic for 1 minute. Add cabbage and carrot. Stir-fry for 4 to 5 minutes until no pink remains in pork and vegetables are tender-crisp. Remove to bowl.

Heat second amount of canola oil in same frying pan. Pour in egg white. Heat, turning once, until firm. Remove to cutting surface. Slice into long shreds. Add to pork mixture.

Heat third amount of canola oil in same frying pan. Stir-fry remaining veggies on medium-high for about 1 minute. Add noodles. Toss. Stir sauce. Add to vegetable mixture. Heat and stir until boiling and slightly thickened. Add pork mixture. Toss until hot. Makes 12 cups (3 L). Serves 6.

* can easily be doubled, or just add more veggies & noodles for more servings.
* I don't recommend doubling the sauce as this makes it very rich.

Number of Servings: 6

Recipe submitted by SparkPeople user DJVERBOOM.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Deilicious! Has some heat to it. I reduced the chili paste to 1/4 c, might even go less next time, but my 4 and 2 year old are eating it...just downing lots of water and I think they'd like it a little less spicy next time. You really could use any veggies you had and it would work out nicely. - 4/29/11

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  • YUM! This was great! - 2/26/11

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  • Oh...my... This is one fabulous recipe! - 6/25/10

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  • This is so good! I'll be making this often. - 6/8/10

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  • absolutely delicious! i subbed broccoli for cabbage and chopped instead of julienning the veggies so it didn't look as pretty, but it was scrumptious and very filling. - 3/10/10

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