Portfolio Diet Score: 5 points per serving
- Nuts & Seeds: 1.5 points
- Plant Protein: 2 points
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 1 point
Nutrition Information
| Calories | 451 kcal | Monounsaturated Fat | 10.5 g |
| Protein | 22.1 g | Polyunsaturated Fat | 6.5 g |
| Bean Protein | 3.0 g | Total Carbohydrate | 52.1 g |
| Soy Protein | 11.4 g | Dietary Fibre | 11.7 g |
| Fat | 21.6 g | Fibres Solubles (Visqueuses) | 1.1 g |
| Saturated Fat | 2.8 g |
Eggplant Pad Thai (inspired by the traditional Thai dish)
Description
Portfolio Diet Score: 5 points per serving
- Nuts & Seeds: 1.5 points
- Plant Protein: 2 points
- Viscous Fibre: 0.5 point
- Oils (MUFAs): 1 point
Ingrédients
Sauce
Pad Thai
Instructions
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Cook the dried pad thai following instructions on the label (usually boil for 3-5 minutes).
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In a bowl, mix all ingredients of the sauce together.
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Use a mandolin to cut eggplant into noodles or thin strips. Marinate them with 1/3 of the sauce.
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In a skillet, heat up oil over medium- high heat. Stir-fry garlic until they are fragrant.
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Add tofu, green pepper, and eggplant strips. Stir-fry for 5 minutes or until the eggplant is softened.
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Add pad thai noodles, carrot, and the rest of the sauce. Stir-fry over high heat for 2 minutes.
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Remove from heat and garnish with mung bean sprouts, scallion, and toasted peanuts.
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Served immediately with 1 wedge of lime per serving.
Notes supplémentaires
- Feel free to add other types of vegetable as you like.
- Tofu strips can be substituted with firm tofu cut into strips.
French 
English