Vegetarian Pad Thai
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia
Ingredients
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6 ounces uncooked thick rice noodles
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2 tablespoons brown sugar
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3 tablespoons reduced-sodium soy sauce
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4 teaspoons rice vinegar
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2 teaspoons lime juice
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2 teaspoons olive oil
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3 medium carrots, shredded
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1 medium sweet red pepper, cut into thin strips
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4 green onions, chopped
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3 garlic cloves, minced
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4 large eggs, lightly beaten
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2 cups bean sprouts
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1/3 cup chopped fresh cilantro
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Chopped peanuts, optional
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Lime wedges
Directions
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1.
Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
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2.
In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onion and garlic; cook and stir 2 minutes. Remove from pan.
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3.
Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro, and peanuts if desired. Serve with lime wedges.
Nutrition Facts
1-1/4 cups: 339 calories, 8g fat (2g saturated fat), 186mg cholesterol, 701mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 12g protein.
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