Vegetable Pad Thai
Ingredients
- 1/2 lb rice stick noodles
- 1/2 cup Thai sweet chili sauce ⓘ
- 2 tablespoons low sodium soy sauce ⓘ
- 2 tablespoons fish sauce ⓘ
- 2 limes (1 juiced and 1 cut into wedges) ⓘ
- 2 tablespoons canola oil ⓘ
- 2 teaspoons garlic, minced ⓘ
- 2 teaspoons ginger, grated ⓘ
- 3/4 lb mustard greens, stems discarded and leaves torn into samll pieces ⓘ
- 1 red bell pepper, cut into thin strips ⓘ
- 2 cups carrots, shredded ⓘ
- 6 scallions, sliced
- 3 eggs, beaten ⓘ
- bean sprouts (optional) ⓘ
- 2 cups cilantro ⓘ
Instructions
- Bring 6 cups of water to a boil and add noodles, stir and then cover and remove from heat. Let stand 4-5 minutes. Drain and rinse under cold water.
- In a small cup combine chili sauce, soy sauce, fish sauce and lime juice.
- In a large skillet heat 1 1/2 tablespoons oil over medium high heat. Stir in garlic and ginger and saute for 30 seconds. Stir in greens and cover for 2 - 5 minutes or until wilted.
- Stir in bell pepper, carrots and scallions and stir fry for 3-5 minutes or until crisp tender. Remove vegetables to a bowl.
- Return skillet to heat and add remaining oil. When hot add eggs and scramble them until set. Add to bowl with the vegetables.
- Return skillet to heat and add chili sauce mixture and bring to a boil. Stir in noodles and cook, tossing occasionally for 1 minute.
- Return vegetables and egg to skillet and cook tossing for 3-5 minutes or until hot. Stir in bean sprouts, if desired.
- Transfer to serving bowl and stir in cilantro. Top with peanuts if desired and serve with lime wedges.
Nutrition & Diet Analysis (per serving)
784
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).