Best Black Bean Pasta Pad Thai Recipes

VEGETARIAN PAD THAI

Vegetarian Pad Thai image

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

6 ounces uncooked thick rice noodles
2 tablespoons packed brown sugar
3 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
4 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
Lime wedges

Steps:

Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.

BLACK BEAN PASTA PAD THAI

Black Bean Pasta Pad Thai image

Pad Thai doesn't need to be something you feel guilty about eating. This recipe not only swaps out the rice noodles in favor of healthier black bean pasta, but also trims down some of the other heavy ingredients. By comparison, standard Pad Thai weighs in at about 60 calories/ounce (compared to 42 calories/ounce) and isn't even close to black bean pasta when it comes to fiber and protein. This recipe doesn't specify a meat, so feel free to add as you see fit.

Provided by Late Night Gourmet

Categories Thai

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 ounces dry black bean pasta (16 oz. cooked)
2 egg whites
4 green onions, chopped in 1 inch long pieces
8 ounces bean sprouts, canned (drained)
1 garlic clove, diced
1 ounce gingerroot (peeled and diced)
1 tablespoon tamarind paste
2 tablespoons honey
1 tablespoon peanut butter
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
1 tablespoon cornstarch
3 tablespoons hot sauce (for medium spice, add or subtract as desired)
1 bell pepper
1 ounce chopped fresh cilantro
1 lime, cut into wedges as desired when serving

Steps:

Cook black bean pasta according to directions on the box.
Separate seeds from tamarind paste and discard.
Add oils to a medium sauce pan or skillet, then add garlic, ginger, and green onions and cook for 5 minutes, stirring frequently. Add spaghetti and blend thoroughly.
Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
Blend egg whites in thoroughly. Serve with lime wedge.

Nutrition Facts : Calories 348.3, Fat 16.4, SaturatedFat 2.5, Sodium 944.2, Carbohydrate 43.8, Fiber 4.1, Sugar 15.2, Protein 10.1