Pad Thai Clean-Eating Style Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 8 oz / 224 g rice noodles, flat
1 Tbsp / 15 ml canola oil
2 cloves garlic passed through a garlic press
2 cups / 480 ml shredded Savoy cabbage
2 thick carrots, peeled and cut into thin slices
5 egg whites, lightly beaten
3 cups / 720 ml bean sprouts
1 cup / 240 ml julienned green zucchini
1 cup / 240 ml green onions, chopped
1/4 cup / 60 ml fresh cilantro, chopped for garnish
* Reserve 2 Tbsp / 30 ml of noodle water
© The Eat-Clean Diet Cookbook
|
|
Directions: |
Directions:1. Cover rice noodles with boiling water in a ceramic bowl. Cover and let stand for 20 minutes to soften noodles. Drain, reserving 2 tablespoons of noodle water.
2. In a small bow, whisk together all sauce ingredients. Set aside.
3. In a large skillet, heat oil over medium heat. Stir in garlic, cabbage and carrot. Stir-fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce and cook for 5 minutes. Add bean sprouts, zucchini and green onion and cook a little longer to heat through. Remove from heat and serve. Garnish each dish with chopped cilantro.
Personal Tip: for additional protein, add cooked chicken breast.
Servings: 8
Prep Time: 50 minutes
Cook Time: 25 minutes
Nutrition:
Calories per servings: 158 / Calories from Fat: 19 / Protein: 5g / Carbs: 30g / Dietary Fiber: 2g / Sugars: 3g / Fat: 2g / Sodium: 102mg |
|
|
This recipe for Pad Thai Clean-Eating Style is from