Vegetable Pad Thai Recipe w/ Cabbage EASY HEALTHY | White On Rice (2024)

FAQs

Is Veg pad thai noodles healthy? ›

Additionally, pad Thai recipes often contain sautéed shrimp or chicken, although tofu is also common. Is Vegetarian Pad Thai Unhealthy? Vegetarian pad Thai is an excellent, healthy dinner option. As long as you don't go overboard on the sugar or oil, then pad Thai is low in fat, cholesterol, and calories.

Think of pad thai as a rice noodle stir fry with a tamarind-based pad thai sauce. Sesame oil or peanut oil – can use coconut oil or olive oil if you don't have. Yellow onion and Garlic – two key flavor bases! Fresh vegetables – I like using a mixture of broccoli, bell pepper, broccolini, bok choy, etc.

A light, healthy take on pad Thai that uses raw vegetable noodles instead of rice noodles! Daikon, zucchini and carrot ribbons tossed in savory peanut sauce makes this salad-y dish irresistible. This meal is gluten free and easily made vegan.

Nutrition summary

There are 498 calories in 1 serving of Vegetable Pad Thai. Calorie split: 28% fat, 56% carbs, 16% protein.

Choosing healthier ingredients like whole grain instead of noodles, lower sodium, and low amounts of added sugars can enhance the weight-friendly profile of Pad Thai. Homemade preparations allow you to tailor ingredients according weight loss diet.

While the dish isn't usually the highest calorie option on a Thai menu, it does provide significant calories because it is stir-fried using oil, and because the dish includes peanuts. Pad Thai nutrition is sometimes called into question because of the sugar in the dish.

The dish is mixed with a tamarind sauce and served with lime. The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce, it's a treat for tastebuds!

Even if it doesn't have as high a profile as cabbage or Chinese broccoli, no discussion of the vegetables used in Thai kitchens is complete without mention of the long, white root vegetable known in Thai as <i>hua pakad</i> or <i>hua chai thao</i>.

Thai eggplant and pea eggplant are also traditional vegetables that are often served in red and green curries. In addition, ingredients such as pak choi, daikon, Chinese broccoli, beansprouts, lotus root, bamboo shoots and even long beans are very often used in Thai cuisine, including many Thai vegetable side dishes.

The vinegar-sugar mix works well in dishes like pad thai chicken. If your recipe calls for 1 tablespoon tamarind paste, substitute with 1 tablespoon vinegar mixed with 1 tablespoon brown sugar. If using fresh lime juice, substitute 2 tablespoons lime juice for every 1 tablespoon tamarind paste.

What can I use instead of soy sauce in pad thai? ›

Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It's made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp.

This Vegetarian Pad Thai is vibrant, healthy, satisfying, completely plant-based, and SO good! All the beautiful tangy, savory, and sweet flavors without fish sauce or dried shrimp. Skip the egg and it's also a perfect vegan meal.

Veggie Noodles

Nutrition will vary depending on the vegetable you use—you'll usually save calories and carbohydrates compared to traditional noodles. Since most of us don't eat enough vegetables, using them as a noodle swap can be a creative way to get more into your diet.

Pasta and rice noodles are just about tied when it comes to calories, fat and fiber, as well as on the carb front (if you're on a low-carb diet like keto, stick to zoodles). Regular pasta has about 2 grams of sugar per serving while rice noodles are virtually sugar-free. Both are also free of cholesterol.

The Bottom Line. In moderation, including instant noodles in your diet likely won't come with any negative health effects. However, they are low in nutrients, so don't use them as a staple in your diet. What's more, frequent consumption is linked to poor diet quality and an increased risk of metabolic syndrome.