Try this Vegetarian pad thai recipe, or contribute your own.
Suggest a better descriptionPeel a carrot into long strips (lazy jullienne)
Fry garlic in sauce pan
Add carrot until soft, remove from pan
Add tofu and whisked eggs, mash it up like scrambled eggs
Add spring onions and corriander
Add back carrots
Add pad thai paste, cook off
Cook and drain noodles as per packet add them to saucepan
Mix throughoughly
Add sunflower seeds
Serve with sriracha and fresh corriander on top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (368g) | ||
Recipe Makes: 1 | ||
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Calories: 141 | ||
Calories from Fat: 22 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 312.2mg | 11 % | |
Potassium 780.1mg | 21 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 18.1g | ||
Protein 9.6g | 14 % | |
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: 141
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