Ingredients for Vegetable Pad Thai
- 8 oz dried rice noodles
- Thai Sweet Chili Sauce
- Low Sodium Soy Sauce
- 1 tablespoon fish sauce (or vegetarian alternative)
- Limes
- Canola Oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Mustard Greens
- Red Bell Pepper
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced scallions
- 2 large eggs
- 1/2 cup bean sprouts (optional)
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted peanuts, chopped (optional)
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How to Make Vegetable Pad Thai
- Bring 6 cups of water to a boil in a large pot. Add rice noodles, stir, cover, and remove from heat. Let stand for 4-5 minutes.
- Drain noodles and rinse under cold water. Set aside.
- In a small bowl, whisk together chili sauce, soy sauce, fish sauce, and lime juice. Set aside.
- Heat 1 1/2 tablespoons of oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
- Add bok choy (or spinach) and cover. Cook for 2-5 minutes, or until wilted.
- Add bell pepper, carrots, and scallions. Stir-fry for 3-5 minutes, until crisp-tender.
- Remove vegetables from skillet and set aside.
- Add the remaining 1 1/2 tablespoons of oil to the skillet. Once hot, add eggs and scramble until set.
- Add the scrambled eggs to the bowl with the vegetables.
- Return the skillet to medium-high heat. Add the chili sauce mixture and bring to a simmer.
- Add the drained noodles and cook, tossing occasionally, for 1 minute to coat.
- Return the vegetables and eggs to the skillet. Toss to combine and cook for 3-5 minutes, or until heated through.
- Stir in bean sprouts (if using).
- Transfer Pad Thai to a serving bowl. Stir in cilantro.
- Garnish with chopped peanuts (if using) and serve immediately with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
48g
Fat
12g
Carbs
22g
