WW Vegetable Pad Thai

By amaliana

WW Tastier Than Takeout

Ingredients

• 4 ounces flat rice stick noodles
• 2 teaspoons canola oil
• 1 red bell pepper, cut into thin strips
• 1 cup shredded carrots
• 6 scallions, thinly sliced
• 2 Thai chile peppers, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons Asian fish sauce
• 1 tablespoon packed brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 1 cup bean sprouts
• 1/2 (14- ounce) container firm tofu, drained and cut into 1- inch chunks
• 1/2 cup chopped fresh cilantro
• 2 tablespoons dry-roasted peanuts, coarsely chopped

Preparation

Step 1

1. Place noodles in large bowl. Add enough hot water to cover; let stand until noodles are soft, about 10 minutes. Drain in colander and rinse with cold water. Drain again.
2. Heat oil in large nonstick skillet over medium- high heat. Add bell pepper, carrots, scallions, chile peppers, and garlic. Cook, stirring frequently, until vegetables are soft, about 5 minutes. Add fish sauce, brown sugar, and soy sauce; cook, stirring, until sugar dissolves, about 30 seconds. Add noodles, bean sprouts, and tofu. Cook, tossing gently to mix, until heated through, 2-3 minutes. Remove from heat; sprinkle with cilantro and peanuts.