Easy Vegetarian Pad Thai
With this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home. Dovetailing Tip: Slice an additional red pepper to use in Chicken Sausages with Polenta on day 5.
Prep time:
Cook time:
Serves: 4
Calories per serving: 399
Ingredients:
Cook time:
Serves: 4
Calories per serving: 399
6 ounces uncooked thick rice noodles
2 tablespoons brown sugar
3 tablespoons soy sauce
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
4 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
lime wedges
Directions:
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.
In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
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, if desired, peanuts. Serve with lime wedges.
Source: tasteofhome.com
In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
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, if desired, peanuts. Serve with lime wedges.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.