Don't miss another issue…      Subscribe

Pad Thai - Vegetarian

 
Ec1f1fea18c8019834af 550
205

We do LOTS of seasonal veggies and no egg to make this u super-yummy Vegan dish!!!

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

2 quarts water
*
¾ pound mung beans
sprouts
6 oz rice noodles
1/4 inch wide
*
sauce
3 tablespoons lime juice
3 tablespoons ketchup
1 tablespoon brown sugar
¼ cup fish sauce
or soy sauce, nam pla
*
Remaining ingredients
3 tablespoons peanut oil
or vegetable oil
3 to 4 cloves garlic
peeled and minced, or pressed
1 tablespoon hot chili peppers
fresh, minced or 1 1/2 ts crushed red pepper flakes
2 cups carrots
grated
4 large eggs
large lightly beaten with a pinch of salt
cup peanuts
chopped
1 cup scallions, spring or green onions
chopped

Directions

*Fish sauce is made from fermented salted fish.

It can be found in Asian food stores and requires no refrigeration after opening.

In a covered pot, bring the water to a rolling boil.

Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds.

Set aside to drain well.

When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm.

Drain the cooked noodles, rinse them under cool water, and set them aside to drain.

Prepare the remaining ingredients and have them near at hand before you begin to stir-fry.

Heat the oil in a wok or large skillet.

Addthe garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots.

Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center.

Pour the beaten eggs into the center and quickly scramble them.

When the eggs have just set, pour in the sauce mixture and stir everything together.

Add the drained rice noodles and mung sprouts, and toss to distribute evenly.

Stir in the peanuts and scallions, and serve at once.

 

* not incl. in nutrient facts

Add review

 

 

Comments

facebook_537432346
San Leandro, United States
 almost 9 years ago

Oh, I also replace th Fish Sauce with Gluten-Free Tamari or Bragg's Amino-Acids, to make totally vegan!!! I forgot! haha. One can also remove the peanuts to make a totally Allergen FREE version!

Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 138519% of calories from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 297mg 12%
Total Carbohydrate 84g 84%
Dietary Fiber 21g 85%
Sugars g
Protein 72g
Vitamin A 198% Vitamin C 28%
Calcium 27% Iron 77%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed