Veggie Pad Thai
Ingredients
This flavorful meal provides nearly half the vitamin A you should get in a day. It’s also rich in vitamin B6, magnesium and selenium.
7 oz.
stir fry brown rice noodles, such as Thai Kitchen brand
¼ cup
oyster sauce
2 tbsp.
brown sugar
2 tbsp.
rice vinegar
1 tsp.
molasses (optional)
1 tsp.
fish sauce
3 tbsp.
peanut oil, divided
2
eggs, beaten
1 cup
bean sprouts
½ cup
shredded carrots
½
red onion, halved and thinly sliced lengthwise
3 cloves
garlic, finely minced
- garnishes: lime wedges, crushed peanuts, thinly sliced green onion, chopped cilantro and Sriracha or chile-garlic paste
Directions
Prepare noodles according to pkg. directions; drain and set aside. In a small mixing bowl, whisk together next 5 ingredients (though fish sauce); set aside. Heat about 1 ½ tsp. oil in a large nonstick skillet over medium-high heat; cook eggs in oil, stirring constantly, until barely done (1-2 min.). Remove eggs to a large bowl; set aside. Heat another 1 ½ tsp. oil in the same skillet used to cook the eggs; add bean sprouts, carrot, onion and garlic. Cook vegetables until crisp-tender and garlic is fragrant (2-3 min.); remove to bowl with the eggs. Add remaining oil to skillet; cook noodles in oil until tender (about 1 min.). Stir sauce mixture into pan; heat through. Add vegetable mixture to pan; heat through, stirring constantly. Serve immediately with desired garnishes.
