
Ingredients
- 8 oz / 224 g rice noodles or brown rice noodles, flat
- (Enough hot boiled water to cover noodles*)
- 1 Tbsp / 15 ml canola oil
- 2 cloves garlic, passed through a garlic press
- 2 cups / 480 ml shredded Savoy cabbage
- 2 thick carrots, peeled and cut into thin slices
- 5 egg whites, lightly beaten
- 3 cups / 710 ml bean sprouts
- 1 cup / 240 ml julienned green zucchini
- 1 cup / 240 ml chopped green onions
- ¼ cup / 60 ml fresh cilantro, chopped for garnish
Sauce
- 3 Tbsp / 45 ml rice wine vinegar or rice vinegar
- ¼ cup / 60 ml low-sodium tomato paste
- 2 Tbsp / 30 ml reserved noodle water
- 2 Tbsp / 30 ml unsulfured molasses
- 2 Tbsp / 30 ml low-sodium soy sauce or tamari
Preparation
- 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 / 30 ml noodle water.
- In a small bowl, whisk together all sauce ingredients. Set aside.
- 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.
http://www.eatcleandiet.com/food_and_recipes/clean_recipe/pad_thai_eat-clean_style.aspx
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