Vegetable Pad Thai
GOOD TO KNOW Although this version of a classic Thai noodle dish is vegetarian, we’ve added a little optional protein in the form of scrambled egg. You could add thinly sliced poached chicken breast instead; add chicken to the skillet in step 3, tossing to coat with sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Soak noodles according to package instructions, then drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
Step 2
In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic; cook, stirring constantly, until fragrant, 30 seconds. Add eggs, if using, and cook, scraping skillet with a heatproof flexible spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. (If not using eggs, leave scallion-white mixture in skillet.)
Step 3
Add noodles and soy sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Divide noodles among four shallow bowls; garnish with cilantro and peanuts, and serve with lime wedges.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 315
Step 6
Fat: 7g (0.9g Saturated Fat)
Step 7
Protein: 3.6g
Step 8
Carbohydrates: 60.5g
Step 9
Fiber: 1.4g
