Vegetarian Pad Thai
- Number of Servings: 2
Ingredients
½ pound rice noodles3 tablespoons oil1 shallot, sliced2 scallions, sliced (white and green parts divided)2 garlic cloves, minced1 egg, beaten1 tablespoon sugar1 tablespoon fish sauce2 tablespoons oyster sauc
Soak the rice noodles in warm water for 20 minutes. Drain and set aside.
In a large wok or non-stick skillet, heat the oil over a medium-high flame. Add the shallot and white scallions and saute until beginning to brown, about 3 minutes. Add the garlic and cook until golden, about 1 minute. Pour in the egg and quickly scramble. Toss together with the noodles, sugar, green scallions, fish and oyster sauces until well mixed. Continue to stir fry until the noodles are cooked through and slightly charred, about 3 more minutes.
Top with bean sprouts, ground peanuts, cilantro leaves, and a lime wedge. Serve alongside the garnishes.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user SARA2925.
In a large wok or non-stick skillet, heat the oil over a medium-high flame. Add the shallot and white scallions and saute until beginning to brown, about 3 minutes. Add the garlic and cook until golden, about 1 minute. Pour in the egg and quickly scramble. Toss together with the noodles, sugar, green scallions, fish and oyster sauces until well mixed. Continue to stir fry until the noodles are cooked through and slightly charred, about 3 more minutes.
Top with bean sprouts, ground peanuts, cilantro leaves, and a lime wedge. Serve alongside the garnishes.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user SARA2925.
Nutritional Info Amount Per Serving
- Calories: 360.2
- Total Fat: 23.2 g
- Cholesterol: 106.3 mg
- Sodium: 462.8 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 1.4 g
- Protein: 5.4 g
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