This is a vegetarian version of Pan Thai, but in the picture I added in cooked Shrimp. It was delicious!
8 oz rice noodles, flat
1 Tbsp canola oil
2 cloves garlic, minced through garlic press
2 cups shredded Savoy cabbage
2 carrots, julienned
5 egg whites, lightly beaten
3 cups bean sprouts
1 cup green zucchini, julienned
1 cup green onions, chopped
1/4 cup fresh cilantro, chopped for garnish
3 Tbsp rice vinegar
1/4 cup tomato paste
2 Tbsp reserved noodle water
2 Tbsp molasses
2 Tbsp low-sodium soy sauce
Cover rice noodles with boiling water in a a ceramic bowl. Cover and let stand for 20 minutes to soften noodles. Drain, reserving 2 tablespoons noodle water.
In a small bowl, whisk together all sauce ingredients. Set aside.
In a large skillet, heat oil over medium heat. Stir in garlic, cabbage and carrot. Stir-fry for 5 minutes. Make a well in the middle of the pan and scramble the egg whites. Add noodles and sauce and cook for 5 minutes. Add bean sprouts, zucchini and green onion and cook a little longer to heat through. Remove from heat and serve. Garnish each dish with chopped cilantro. Serves 8