Low-sodium Vegetable Pad Thai

This Low-Sodium Vegetable Pad Thai recipe is a delicious and healthy twist on a classic Thai dish. Packed with colorful veggies and flavorful sauce, it's a perfect option for a quick and nutritious meal.

Low Sodium Vegan Main Course Thai Vegetarian Gluten Free
Low-sodium Vegetable Pad Thai

Ingredients

  • 8 oz rice noodles
  • 1 cup bean sprouts
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 green onions, sliced
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped cilantro
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp tamarind paste
  • 2 tbsp maple syrup
  • 1/4 tsp red pepper flakes

Instructions

  1. Soak the rice noodles in hot water for 8-10 minutes, then drain and set aside.
  2. In a small bowl, whisk together the low-sodium soy sauce, tamarind paste, maple syrup, and red pepper flakes to make the sauce.
  3. Heat the vegetable oil in a large pan over medium heat. Add the garlic and cook for 1 minute.
  4. Add the bell pepper, carrot, and snow peas to the pan and cook for 3-4 minutes until slightly softened.
  5. Add the soaked rice noodles, bean sprouts, and sauce to the pan. Toss everything together and cook for an additional 2-3 minutes.
  6. Remove from heat and stir in the green onions, chopped peanuts, and cilantro.
  7. Serve the Low-Sodium Vegetable Pad Thai hot, garnished with extra peanuts and cilantro if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
10g
Fat
8g
Fiber
6g

Supplies

Large pan Whisk Small bowl

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Low-Sodium Vegetable Pad Thai with a side of fresh lime wedges for an extra burst of citrus flavor.

Tips & tricks

For a protein boost, add tofu or edamame to the dish.

Cost

$15