Pad thai with coconut no meat
Cook the edamame beans and rice noodles according to the packet instruction
Combine the tamarind paste, coconut milk, lime juice, fish sauce, soy sauce, sweetener in small bowl.
Spray wok with low calorie spray on medium heat, add spring onions, pepper, carrot and stir fry for 2 mins.
Add garlic, chilli, pak choi and cooked edamame beans and cook for another minute. Pour in the sauce and cook for 2 mins then add the drained noodles and mix well.
Push the veg mixture to the side of the wok and add beaten egg to clear space, stir for 30 seconds then mix with the noodles.
Top with peanuts and coriander leaves
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 316 | ||
Calories from Fat: 61 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 105.8mg | 33 % | |
Sodium 155.5mg | 5 % | |
Potassium 397.9mg | 10 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 51.8g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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