This is a healthier, vegetable-filled Pad Thai that I adapted for my family to be gluten free, soy free, and it can be made peanut free as well.
1. Cook Pad Thai noodles, rice or spaghetti squash according to package directions.
2. Prepare Pad Thai sauce. In a medium saucepan over medium heat, blend sugar, vinegar, coconut aminos (or soy sauce) and lime juice. Heat until sugar is completely dissolved.
3. In a large skillet or wok (VERY large for this amount), warm oil and add garlic. If using eggs, add them and scramble. If using meat, add to pan and cook until heated through. Add vegetables and tofu if using, and stir-fry until lightly cooked.
4. Stir in Pad Thai sauce, and additional salt if desired. Stir in peanuts or cashews if using them.
5. Remove from heat, and add chives and paprika.
My family tends to stuff themselves on this dish. It is very adaptable, and I rarely make it exactly the same way twice in a row. Feel free to substitute whatever vegetables you prefer for these. If cooking for both vegetarians and meat-eaters, use some of the sauce to cook the chicken or pork in a separate pan.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 54 | ||
Calories from Fat: 47 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.3mg | 0 % | |
Potassium 80.5mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.3g | ||
Protein 0.5g | 1 % | |
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: 54
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