Ingredients for Artichoke Pad Thai
- 8 oz. thin rice noodles
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Tamarind Paste
- Honey
- Peanut Butter
- 1 tablespoon rice vinegar
- 2 tablespoons fish sauce
- Chinkiang Vinegar
- Sesame Oil
- Olive Oil
- Serrano Pepper
- Bell Pepper
- 1 (13 3/4 ounce) can artichoke hearts, drained and chopped
- Bean Sprouts
- 2 large eggs, whites only, beaten
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice, plus wedges for garnish
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon red pepper flakes
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How to Make Artichoke Pad Thai
- Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Heat vegetable oil in a large wok or skillet over medium heat. Add minced garlic and grated ginger; cook for 1 minute, stirring constantly, until fragrant.
- Add thinly sliced green onions and cook for another minute until softened.
- Add the cooked rice noodles to the wok and toss to combine.
- Stir in the chopped artichoke hearts, fish sauce, soy sauce, lime juice, brown sugar, rice vinegar, and red pepper flakes (if using). Toss well to coat the noodles.
- Cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly and the noodles are heated through.
- Push the noodles to one side of the wok. Pour in the egg whites and scramble gently until cooked through and opaque.
- Stir the scrambled eggs into the noodles.
- Garnish with remaining sliced green onions and chopped cilantro. Serve immediately with lime wedges for squeezing over the top.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
61g
Fat
13g
Carbs
27g
