Low Fat, Low Cal, Vegan Pad Thai Recipe

Name: Low Fat, Low Cal, Vegan Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice noodles; 2 teaspoons peanut oil; 1 medium red bell pepper (julienned); 2 garlic cloves (minced); 2 large tomatoes (ripe, seeded and diced); 4 ounces snow peas (trimmed); 4 ounces firm tofu (drained and cut into 1/4-inch thick matchsticks); 1/4 cup low sodium soy sauce; 2 tablespoons lime juice (fresh); 2 tablespoons fresh cilantro (chopped); 1/4 cup cashews (chopped, for garnish); 4 green onions (chopped for garnish); 2 ounces bean sprouts (for garnish)

Servings: persons

8 ounces rice noodles
2 teaspoons peanut oil
1 medium red bell pepper (julienned)
2 garlic cloves (minced)
2 large tomatoes (ripe, seeded and diced)
4 ounces snow peas (trimmed)
4 ounces firm tofu (drained and cut into 1/4-inch thick matchsticks)
1/4 cup low sodium soy sauce
2 tablespoons lime juice (fresh)
2 tablespoons fresh cilantro (chopped)
1/4 cup cashews (chopped, for garnish)
4 green onions (chopped for garnish)
2 ounces bean sprouts (for garnish)

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.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces rice noodles, 2 teaspoons peanut oil, 1 medium red bell pepper (julienned), 2 garlic cloves (minced), and more.

Yes, Low Fat, Low Cal, Vegan Pad Thai falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat, Low Cal, Vegan Pad Thai

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