Lean Pad Thai

By Lauren_Jorgensen

Thailand’s most popular global dish gets a lean and budget-conscious makeover, with brown rice noodles and additional veggies for a fiber and antioxidant boost.

Nutrients per 1-cup serving: Calories: 220, Total Fat: 4 g, Sat. Fat: 0 g, Carbs: 38 g,Fiber: 4 g, Sugars: 11 g, Protein: 11 g, Sodium: 510 mg, Cholesterol: 0 mg

Ingredients

• TIP:
• 8 8 * 8 oz brown rice noodles
• 4 4 * 4 tbsp unsalted tomato paste
• 4 4 * 4 tbsp apple cider vinegar
• 3 3 * 3 tbsp honey
• 2 2 * 2 tbsp Thai fish sauce
• 1 1 * 1 tbsp fresh lime juice
• 1/8 1/8 * 1/8 tsp cayenne pepper
• * Olive oil cooking spray
• 1 1 * 1 egg white, whisked
• 2 2 * 2 cups green cabbage, chopped
• 1 1 * 1 cup bean sprouts
• 2 2 * 2 green onions, julienned or thinly sliced lengthwise
• 1 1 * 1 large carrot, peeled and julienned or cut into thin matchstick pieces
• 12 12 * 12 oz firm tofu, cubed
• 1/4 1/4 * 1/4 cup cilantro, minced
• 2 2 * 2 tbsp unsalted peanuts, crushed
• * Lime wedges and additional cilantro, for garnish (optional)

Details

Servings 8
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Cook brown rice noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.
3. Heat a large cast-iron or nonstick pan or wok over medium-high heat for 1 minute. Mist with cooking spray. Add egg white and sauté until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.
4. In the same pan, misted again with cooking spray, sauté cabbage, bean sprouts, onions and carrot over medium-high heat for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sautéing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.
5. Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro,if desired.