Moosewood Pad Thai (vegetarian) Recipe

Author: hkmcclellan

Nutrition

Cal/Serving: 194
Daily Value: 10%
Servings: 4

Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat4g6%
Saturated0g2%
Trans0g0%
Carbs38g13%
Fiber1g3%
Sugars2g0%
Protein2g3%
Sodium2853mg119%
Calcium26mg3%
Magnesium11mg3%
Potassium37mg1%
Iron0mg2%
Zinc0mg3%
Phosphorus67mg10%
Vitamin A42IU1%
Vitamin C2mg3%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)2µg1%
Vitamin E1mg3%
Vitamin K3µg3%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
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INGREDIENTS

  • 2 qt water
  • 6 oz Rice noodles (¼-inch wide)
  • 3 T Fresh lime juice
  • 3 T Catsup
  • 1 T Brown sugar
  • 3 T Peanut oil or vegetable oil
  • 3 to 4 cloves garlic; minced or pressed
  • 1 T Fresh chile; minced OR
  • 2 c Carrots; grated
  • 4 lg Eggs; lightly beaten with a pinch of salt
  • 6 to 8 scallions; chopped (about 1 cup)

Recipe Details

Servings 4 servings