Vegetarian
Pad Thai Recipe
Ingredients
:
6
ounces uncooked thick rice noodles
2
tablespoons packed brown sugar
3
tablespoons reduced-sodium 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
How
To Make Vegetarian Pad Thai :
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.
Nutrition
Facts :
1-1/4
cups: 339 calories, 8g fat (2g saturated fat), 186mg cholesterol, 701mg sodium,
55g carbohydrate (15g sugars, 4g fiber), 12g protein.