Pad Thai Clean-Eating Style
This is a vegetarian version, so it’s a great option for your meatless day! It’s also super easy, and kid-friendly!
8oz rice noodles, flat
1 Tbsp canola oil
2 cloves garlic passed through a 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 green onions, chopped
1/4 cup fresh cilantro, chopped for garnish
For the Sauce:
3 Tbsp rice wine vinegar or rice vinegar
1/4 cup tomato paste
2 Tbsp reserved noodle water
2 Tbsp unsulfured molasses
2 Tbsp low-sodium soy sauce or gluten-free tamari
1. Cover rice noodles with boiling water in a ceramic bowl. Cover and let stand for 20 minutes to soften noodles. Drain, reserving 2 Tbsp 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 and serve. Garnish each dish with chopped cilantro.
Source: The Eat-Clean Diet Cookbook