Nutritional Value per Serving:

YIELD: 8 servings
PREPARATION TIME: 50 minutes
COOKING TIME: 25 minutes

Looking for a tasty alternative to your usual chicken and broccoli? This Pad Thai recipe from The Eat-Clean Diet® Cookbook is just for you! Loaded with crisp vegetables and soft rice noodles, this exotic dish will have your whole family wanting more. Good thing it makes enough for leftovers!

Ingredients

•  8 oz / 224 g rice noodles or brown rice noodles, flat
• (Enough hot boiled water to cover noodles*)
• 1 Tbsp / 15 ml canola oil
• 2 cloves garlic, passed through a garlic press
• 2 cups / 480 ml shredded Savoy cabbage
• 2 thick carrots, peeled and cut into thin slices
• 5 egg whites, lightly beaten
• 3 cups / 710 ml bean sprouts
• 1 cup / 240 ml julienned green zucchini
• 1 cup / 240 ml chopped green onions
• ¼ cup / 60 ml fresh cilantro, chopped for garnish

*Reserve 2 Tbsp / 30 ml noodle water

Sauce

• 3 Tbsp / 45 ml rice wine vinegar or rice vinegar
• ¼ cup / 60 ml low-sodium tomato paste
• 2 Tbsp / 30 ml reserved noodle water
• 2 Tbsp / 30 ml unsulfured molasses
• 2 Tbsp / 30 ml low-sodium soy sauce or tamari
  

Preparation

1. Cover the rice noodles with boiling water in a ceramic bowl. Cover and let stand for 20 minutes to soften noodles. Drain, reserving 2 Tbsp / 30 ml noodle water.
2. In a small bowl, whisk together all sauce ingredients. Set aside.
3. In a large skillet, heat oil over medium heat. Stir in garlic, cabbage and carrot. Stir-fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce and cook for 5 minutes. Add bean sprouts, zucchini and green onions and cook a little longer to heat through. Remove from heat and serve. Garnish each dish with chopped cilantro.

Source: http://www.eatcleandiet.com/food_and_recipes/clean_recipe/pad_thai_eat-clean_style.aspx