Vegetable Pad Thai with Cilantro

Vegetable Pad Thai

Health Benefits: Cilantro has anti-inflammatory properties and recent studies have shown that it may help lower cholesterol.

Recipe and information prepared by Chef Jesus Raspillar, Jackie Topol, RD and Jackie Spang, RD.

Recipe Yield: 4 Servings

Ingredients
  • 8 oz Thai rice noodles
  • 1 tablespoon tamarind paste
  • 1/4 cup warm water
  • 1 tablespoon fish sauce
  • 1-3 teaspoons chili sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1/4 cup low-sodium chicken stock
  • 1 lime, juiced
  • 4 cloves garlic, minced
  • 3 green onions (scallions), sliced
  • 1/2 cup snow peas, thinly sliced
  • 1/2 cup red pepper, thinly sliced
  • 2 cups fresh bean sprouts
  • 3 tablespoons cilantro, chopped
Directions
  1. Bring a large pot of water to a boil and remove from heat. Place noodles in the water and allow to soak until tender, then drain and rinse with cold water.
  2. To make the pad thai sauce, dissolve the tamarind paste in the warm water, then add the fish sauce, chili sauce, and brown sugar. Mix well and set aside.
  3. Warm up a wok or large frying pan over medium-high heat. Add oil, lime juice, chicken stock, and garlic. Add green onions, snow peas, and red pepper, and sauté until tender.
  4. Add the noodles and pad thai sauce into the pan and stir-fry for 1-2 minutes, then add the bean sprouts and cilantro. Continue tossing the ingredients for 1 more minute and serve immediately.
Nutrition Facts
Amount Per Serving
Calories 340
Total Fat 7 g
Saturated Fat .5 g
Cholesterol 0 mg
Sodium 450 mg
Total Carbs 63 g
Dietary Fiber 3 g
Protein 7 g

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What the letters mean...
  • V = vegetarian recipe
  • GF = gluten-free recipe
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