Pad Thai Eat-Clean Style

19 Jan

Yields approximately 8 servings

8 oz brown rice noodles, flat

Enough hot boiled water to cover noodles

1 tbsp olive oil

2 cloves garlic, passed through garlic press

2 cups shredded Savoy cabbage

2 thick carrots, peeled and cut into thin slices

5 egg whites, lightly beaten

3 cups bean sprouts

1 cup julienned green zucchini

1 cup chopped green onions

¼ cup fresh cilantro

*Reserve 2 tbsp of noodle water


3 tbsp rice vinegar

¼ cup low sodium tomato paste

2 tbsp reserved noodle water

2 tbsp low-sodium soy sauce or tamari


  1. Cover the rice noodles with boiling water in a ceramic bowl.  Cover and let stand for 20 minutes to soften noodles.  Drain, reserving 2 tbsp of noodle water.
  2. In a small bowl, 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 onions and cook a little longer to heat through.

Remove from heat.  Garnish with cilantro and serve.

*add tofu or grilled chicken to this dish for extra flavor and a protein boost!

 Nutritional Value per Serving:

Calories               = 158
Total Fat             = 2 g
Saturated Fat     = 0.3 g
Total Carbs         = 30 g
Fiber                    = 2 g
Protein                = 5 g
Sodium               = 102 mg
Cholesterol        = 0 mg

This recipe is from the website


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