Low Fat, Low Cal, Vegan Pad Thai

Total Time
30mins
Prep 15 mins
Cook 15 mins

PER SERVING: 289 CAL.; 6G PROT.; 4G TOTAL FAT (1G SAT. FAT); 59G CARS.; 0 CHOL.; 624MG SOD.; 2G FIBER. from an article in the vegetarian times- vegan recipe preserves traditional flavor and texture, garnishes are an essential part of this dish and usual options include nuts, sprouts, chopped fresh or dried chilies, chopped green onions, fresh cilantro and slices of lemon or lime. For maximum crunch, use vegetable garnishes, such as grated carrots, thin slices of bell pepper, finely shredded lettuce and thinly sliced radishes.

Ingredients Nutrition

Directions

  1. In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
  2. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to; simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
  3. Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

Reviews

(6)
Most Helpful

It lacked the kick to a real pad thai

JenBearz2 January 16, 2009

This tasted good, but it was a little bland. We added some chili sauce to it and that did the trick! Thanks for sharing.

kellymbrown December 09, 2008

This turned out very nice. The sauce needed a little something. I'll make this again, but next time I think I'll add the cashew butter like another reviewer suggested. Thanks! I love Pad Thai. :) Made for PAC Fall 2008.

Enjolinfam September 27, 2008

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