LOW FAT, LOW CAL, VEGAN PAD THAI
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.
Provided by dolphyn722
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.
Nutrition Facts : Calories 353.1, Fat 8.1, SaturatedFat 1.6, Sodium 702.8, Carbohydrate 62.4, Fiber 4.7, Sugar 6.7, Protein 9.1
PAD THAI - LOWER FAT VERSION
I got this from Chatelaine, a Canadian magazine. This is a lower fat version, but not low on taste! This is really yummy and the fat content is cut by omitting oil, adding lots of vegetables and cutting out fat laden peanuts.
Provided by Cathy17
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place noodles in a large bowl.
- Cover completely with boiling water, soak, stirring occasionally, until noodles are just tender, about 15 minutes.
- Drain well and set aside.
- Whisk egg in a small bowl, then stir in sugar, fish or oyster sauce, ketchup, Worcestershire, chili-garlic sauce and chili flakes.
- Set aside.
- Boil broth over high heat, uncovered and stirring occasionally, until liquid is reduced by half, about 6 minutes.
- Pour reduced chicken broth into a large, non-stick skillet, add garlic, chicken and shrimp.
- Stir frequently until shrimp start to turn pink and chicken starts to turn white.
- Stir in egg mixture, then add drained noodles.
- Stir to evenly coat.
- If noodles begin to stick, reduce heat to medium.
- Add green onions, peppers, coriander, mint and bean sprouts.
- Continue stirring until noodles are heated through, from 1 to 2 minutes.
- Add chopped peanuts if you want, but they will increase fat content for this lowfat recipe.
- Spoon into bowls and serve with lime.
- Note: You can substitute frozen pre-cooked shrimp for the fresh.
VEGAN PAD THAI
Pad thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, aka soybean sauce, use it!
Provided by Jet Tila
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
- To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
- Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
- Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
- Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.
PAD THAI (VEGAN)
This is not the most authentic version of Pad Thai but we really enjoy it and it's also a very cheap recipe to make. We were sceptical of the instructions that say not to stir the first time we made this but we followed them and it does work. If you aren't vegan, you might want to add some shrimp or a fried egg on top. We often substitute the frozen peas for whatever vegetable we happen to have around the house.
Provided by Sackville
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic and onion in a large, deep frying pan.
- After a couple minutes, add the tofu and green onion. Let it fry away without stirring.
- After a few more minutes, throw the peanut butter glob in the center and pile on the grated carrot, frozen peas, and mushrooms.
- Put the lemon juice, hot sauce and hoisin sauce on top as well, still without stirring it yet.
- Let everything cook away over a medium heat for another 5 minutes or until the vegetables have reached a nice consistency.
- Give the heap a big stir.
- Soak the rice noodles in boiled water for 5-8 minutes and mix them in well with the fried vegetable mixture.
- Squeeze on a bit more lemon, serve and enjoy.
Nutrition Facts : Calories 671.2, Fat 16.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 713.4, Carbohydrate 115.6, Fiber 12.6, Sugar 18.1, Protein 24.9
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