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Pad Thai - Vegetarian














Trans-fat Free, High Fiber


2 quarts water
¾ pound mung beans
6 oz rice noodles
1/4 inch wide
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
4 large eggs
large lightly beaten with a pinch of salt
cup peanuts
1 cup scallions, spring or green onions


*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





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!

over 12 years ago

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?


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