All-Vegetable Pad Thai

1. Combine all ingredients for the sauce in a bowl.

2. Boil rice noodles for 5 minutes, drain.

3. Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes.

4. Top with chopped peanuts.

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Nutrient	Quantity
Total fats	7271.5023 g
Protein	4068.3318 g
Carbohydrates	4266.4828 g
Energy	91665.9654 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.6474 g
Water	19762.0054 g
Aspartic acid	501.5821 g
Calcium, Ca	20671.03 mg
Lutein + zeaxanthin	49162.08 g
Fiber, total dietary	1798.073 g
Carotene, beta	1590723.15 g
Niacin	1966.5705 mg
Vitamin A, RAE	160845 g
Arginine	470.1789 g
Riboflavin	32.0718 mg
Tocopherol, beta	1.92 mg
Fatty acids, total saturated 20:1	96.506 g
Glutamic acid	862.5207 g
Sodium, Na	16191.21 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8037 g
Total lipid (fat)	7271.5023 g
Manganese, Mn	314.1074 mg
Fructose	105.6 g
Proline	177.9815 g
Fatty acids, total saturated 16:0	763.0028 g
Fatty acids, total saturated 8:0	0.9105 g
Sucrose	689.28 g
Choline, total	9613.0212 mg
Sugars, total	1599.83 g
Serine	197.8852 g
Fatty acids, total saturated 10:0	1.0222 g
Fatty acids, total saturated 18:0	162.0363 g
Fatty acids, total saturated 20:4 undifferentiated	0.195 g
Vitamin B-6	80.875 mg
Selenium, Se	1147.296 g
Ash	549.19 g
Fatty acids, total saturated 18:1 undifferentiated	3474.5847 g
Pantothenic acid	316.829 mg
Phenylalanine	214.4533 g
Copper, Cu	178.3904 mg
Betaine	164.4 mg
Thiamin	107.381 mg
Retinol	112.5 g
Methionine	50.8134 g
Iron, Fe	745.636 mg
Carbohydrate, by difference	4266.4828 g
Phosphorus, P	63921.89 mg
Folate, total	39076.14 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0862 g
Lycopene	192 g
Alanine	173.7722 g
Cholesterol	187.5 mg
Valine	173.4328 g
Fatty acids, total saturated 18:2 undifferentiated	2294.8591 g
Glycine	237.7335 g
Carotene, alpha	667584 g
Glucose (dextrose)	113.28 g
Fatty acids, total saturated 14:0	8.1826 g
Zinc, Zn	541.6758 mg
Isoleucine	148.9597 g
Fatty acids, total saturated 12:0	13.0179 g
Fatty acids, total polyunsaturated	2297.9564 g
Leucine	266.5135 g
Tocotrienol, alpha	1.92 mg
Vitamin A, IU	3216017.67 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.045 g
Folate, DFE	39076.14 g
Tryptophan	39.2416 g
Vitamin C, total ascorbic acid	1715.106 mg
Phytosterols	26.2127 mg
Fatty acids, total saturated 6:0	0.0552 g
Starch	274.56 g
Tyrosine	162.6655 g
Vitamin B-12	3.75 g
Vitamin K (phylloquinone)	2542.6613 g
Fatty acids, total saturated	948.2275 g
Histidine	103.9167 g
Fatty acids, total monounsaturated	3572.8779 g
Threonine	166.7779 g
Folate, food	39076.14 g
Vitamin E (alpha-tocopherol)	1345.8767 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1238 g
Magnesium, Mg	27467.25 mg
Lysine	157.2515 g
Potassium, K	173058.63 mg
Cystine	64.7815 g
Fluoride, F	614.4 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	21	93.87	20.8278	0.315
Honey	100	0	0	0
Carrot	150	7872	1839.36	46.08
Zucchini	150	346.5	51.315	6.6
Tamarind paste	100	333.75	0	1.875
Vegetable oil	30 ml	237.8454	0	27.5923
peanut	100	82782	2354.98	7189.04
thai fish sauce	100	333.75	0	1.875
bean sprout	150	333.75	0	1.875
thai rice noodle	375 g	333.75	0	1.875