Vegetarian Pad Thai
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Vegetarian Pad Thai calories by ingredient
Introduction
This delicious and nutritious recipe provides a lighter take on pad thai. Add any or all of the following varnishes (extra calories), will improve the taste even more:¼ cup beansprouts
¼ cup ground peanuts
1 lime, cut into wedges
Siracha or red chili paste
Recipe serves 2
Recipe courtesy of big girls small kitchen This delicious and nutritious recipe provides a lighter take on pad thai. Add any or all of the following varnishes (extra calories), will improve the taste even more:
¼ cup beansprouts
¼ cup ground peanuts
1 lime, cut into wedges
Siracha or red chili paste
Recipe serves 2
Recipe courtesy of big girls small kitchen
Number of Servings: 2
Ingredients
-
½ pound rice noodles
3 tablespoons oil
1 shallot, sliced
2 scallions, sliced (white and green parts divided)
2 garlic cloves, minced
1 egg, beaten
1 tablespoon sugar
1 tablespoon fish sauce
2 tablespoons oyster sauc
Directions
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.