LowProRecipes.com

Pad Thai

Yield

Number of servings: 2
Serving size: 1 1/2 cup (375 ml)

Ingredients

  • 2 X 50 g mung bean noodles
  • 3 Tbsp (45 ml ) Country Sunrise Egg substitute (0951)
  • 2 tsp (10 ml) canola oil
  • ¼ cup (60 ml ) water
  • 1 tsp (5 ml) canola oil
  • ½ cup (125 ml) sliced water chestnuts
  • 3 Tbsp (45 ml) Thai’s Kitchen pad thai sauce
  • 2 green onions, thinly sliced
  • Fresh cilantro for garnish
  • Fried onions for garnish
     

Preparation

  • In a large bowl, place the noodles. Cover with hot water and soak for 15 minutes.
  • In a small bowl, mix the egg substitute, canola oil and water.
  • In a wok, heat oil. Pour the egg mix. Cook for 1-2 minutes. When bubbles begin to form, flip the omelet. Cook the second side for about 30 seconds. Place on a plate. Let it cool and cut into squares.
  • If necessary, a little oil in the wok. Drain the noodles completely. Place the noodles in the wok. Add water chestnuts and sauce. Mix well. Add omelet and green onions and mix again.
  • Serve. Garnish with cilantro and fried onions.
     

Nutritional facts

  • Energy
    354 kcal
  • Protein
    0.9 g
  • PHE
    38 mg
  • TYR
    24 mg
  • LEU
    64 mg
  • VAL
    46 mg
  • ILE
    40 mg
  • MET
    18 mg
  • LYS
    60 mg
  • Energy
    707 kcal
  • Protein
    1.8 g
  • PHE
    76 mg
  • TYR
    48 mg
  • LEU
    127 mg
  • VAL
    92 mg
  • ILE
    81 mg
  • MET
    37 mg
  • LYS
    121 mg
© Genevieve Lafrance 2022