Eggplant Pad Thai (inspired by the traditional Thai dish)

pinit

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

Calories451 kcalMonounsaturated Fat10.5 g
Protein22.1 gPolyunsaturated Fat6.5 g
Bean Protein3.0 gTotal Carbohydrate52.1 g
Soy Protein11.4 gDietary Fibre11.7 g
Fat21.6 gViscous Fibre1.1 g
Saturated Fat2.8 g
(1 serving – 540 g): 1/4 recipe

Eggplant Pad Thai (inspired by the traditional Thai dish)

Difficulty: Advanced Prep Time 60 min Cook Time 30 min Total Time 1 hr 30 mins Servings: 4 Calories: 451 kcal (per serving)

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

Ingredients

Sauce

Pad Thai

Instructions

  1. Cook the dried pad thai following instructions on the label (usually boil for 3-5 minutes).

  2. In a bowl, mix all ingredients of the sauce together.

  3. Use a mandolin to cut eggplant into noodles or thin strips. Marinate them with 1/3 of the sauce.

  4. In a skillet, heat up oil over medium- high heat. Stir-fry garlic until they are fragrant.

  5. Add tofu, green pepper, and eggplant strips. Stir-fry for 5 minutes or until the eggplant is softened.

  6. Add pad thai noodles, carrot, and the rest of the sauce. Stir-fry over high heat for 2 minutes.

  7. Remove from heat and garnish with mung bean sprouts, scallion, and toasted peanuts.

  8. Served immediately with 1 wedge of lime per serving.

Note

  • Feel free to add other types of vegetable as you like.
  • Tofu strips can be substituted with firm tofu cut into strips.
Keywords: Nuts & Seeds, Plant Protein, Viscous Fibre, Oils (MUFAs)

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