Pad Thai Eat-clean Style

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 / 720 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

Taken From The Eat-Clean Diet Cookbook

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