Protein Noodles Homestyle Pad Thai
Typically Pad Thai is made with rice noodles. But making this classic Thai stir-fry with our Protein Noodles is equally delicious and reduces the carbs. If you can’t find tamarind concentrate, use a bit of lime juice and brown sugar instead.
Nutrition Facts* Per Serving:
190 calories; 8g fat; 19g carbohydrates; 13g protein; 115mg cholesterol; 1040mg sodium
*This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.
- 2 teaspoons Tamarind Concentrate
- 2 Tablespoons Dark Brown Sugar (packed)
- 2 Tablespoons Fish Sauce
- 1/2 - 1 teaspoons Chili Garlic Sauce
- 2 Tablespoons Hot Water
- 1 Tablespoon Vegetable Oil
- 2 Large Eggs (beaten)
- 2 Each Scallions (thinly sliced, white and green parts separated)
- 8 Ounces Scallions (thinly sliced, white and green parts separated)
- 2 Cups Mung Bean Sprouts
- 1/2 Cup Carrot, shredded
- 2 Tablespoons Roasted Peanuts, chopped
- Garnish Cilantro, chopped
- Garnish Lime Wedges
- Garnish Fish Sauce
1. In a small bowl, whisk together the tamarind, brown sugar, fish sauce and chili-garlic sauce. Whisk in 2 tablespoons hot water and set aside.
2. Heat oil in a non-stick skillet over high heat. Add eggs and scramble until set (about 1 minute). Add scallion whites, tamarind mixture and Protein Noodles. Cook; gently stirring until noodles are warmed through (about 3 minutes). Add scallion greens, 1 cup bean sprouts and carrots; cook 1 minute longer.
3. Divide between plates and top with remaining bean sprouts, peanuts, cilantro.
4. Serve with lime wedges and additional fish sauce.