Winter Spice Cakes
Thai Pasta Dish
A quick-and-easy, low-fat taste of Thailand.
4 to 6 servings
Ingredients
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1 (8-ounce) package vermicelli pasta
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1 cup fresh bean sprouts
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1/2 cup sliced green onions
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1 (7-ounce) jar or can pickled or plain whole baby corn, drained
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2 tablespoons chopped peanuts
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1 (4-ounce) can mushrooms, drained
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3 large egg whites
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1/2 teaspoon garlic powder
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1 cup bottled pad thai or sweet-and-sour stir-fry sauce.
Instructions
- Cook pasta according to package directions, omitting any oil and salt. Drain, set aside.
- In a bowl, toss together bean sprouts, green onions, corn and peanuts; set aside.
- In a saucepan coated with nonstick cooking spray, saute mushrooms over medium heat until hot, about 2 minutes.
- Beat egg whites slightly with garlic powder in a small bowl. Pour over mushrooms. Stir in bottled sauce, pasta and vegetable mixture. Continue cooking, tossing gently, until pasta is heated through and egg whites are cooked, 5 to 8 minutes.
Nutritional Info (per serving)
- Calories 242
- Fat 2.6g
- Saturated Fat .5g
- Cholesterol 0mg
- Sodium 222mg
- Carbohydrates 46.1g
- Protein 8.8g
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