Saturday, April 17, 2010

Veggie Pad Thai

This pad thai recipe, from Redbook is a great low calorie, filling meal. Most pad thai recipes can easily exceed half of the calories you should be eating for a whole day. That is a seriously scary thought. This pad thai, from Redbook's 6 Delicious Dinners Under 500 Calories is healthy and delicious.

Vegetable Pad Thai

Prep Time: 15 min

Cook Time: 15 min


  • 1/2 pound(s) flat rice stick noodles
  • 1/3 cup(s) Thai sweet chili sauce
  • 2 tablespoon(s) low-sodium soy sauce
  • 2 tablespoon(s) fish sauce
  • 2 limes, juiced
  • 1 lime, cut into wedges
  • 2 tablespoon(s) canola oil
  • 2 teaspoon(s) minced garlic
  • 2 teaspoon(s) grated fresh ginger
  • 3/4 pound(s) (6 cups) mustard greens, stems discarded, leaves torn into small pieces, and washed well
  • 1 large red bell pepper, cut into thin strips
  • 2 cup(s) shredded carrots
  • 6 scallions, thinly sliced
  • 3 large eggs, lightly beaten
  • Bean sprouts, optional
  • 2 cup(s) fresh cilantro leaves
  • Chopped dry roasted peanuts, for garnish, optional


  1. Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water. In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice.
  2. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add greens and cover with lid for 2 minutes or until wilted. Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
  3. Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.
  4. Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat. Return vegetables and eggs to skillet. Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender. Stir in bean sprouts, if desired.
  5. Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.

Nutritional Information
(per serving)

Total Fat11g
Saturated Fat--
Total Carbohydrate65g
Dietary Fiber--


Melissa said...

I have to try this! I love pad thai!