Thai Noodles

Serves 6



  • ¼ cup ketchup
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. sugar
  • ¼ to ½ tsp. crushed red pepper flakes
  • ¼ tsp. ground ginger
  • 2 tsp. margarine
  • 1 (8 oz.) carton egg substitute
  • 8 green onions, cut in 1 ½-inch pieces
  • 1 clove garlic, minced
  • ¾ lb. fresh bean sprouts, rinsed and drained
  • 8 oz. linguine noodles, cooked and hot
  • ¼ cup dry roasted, unsalted peanuts, chopped  


  1. In small bowl, combine ketchup, soy sauce, red pepper flakes and ginger; set aside. In large skillet over medium heat, add 1 tsp. margarine and heat until bubbly. Add egg substitute and gently scramble until done; remove to another small bowl.

  2. In same skillet, add remaining 1 tsp. margarine and sauté green onions and garlic for 2 minutes. Stir in bean sprouts; cook and stir until sprouts are slightly wilted, about 2 minutes. Stir in ketchup mixture and cook until heated through. Add scrambled eggs and hot, cooked linguine; toss until well combine. Serve immediately topped with chopped peanuts.
Nutrition Facts

Calories: 228

Total Fat: 4 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 397 mg 

Total Carbohydrates: 39 g

Fiber: 4 g

Sugar: 9 g

Protein: 12 g