Pad Thai

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