Vegetariad Pad Thai

By ccavaletti

Ingredients

• 6 oz uncooked thick rice noodles
• 2 Tbsp packed brown sugar
• 3 Tbsp soy sauce
• 4 tsp rice vinegar
• 2 tsp lime juice
• 2 Tbsp olive oil
• 3 medium carrots, shredded (or maybe try julienned)
• 1 medium sweet red pepper, cut into thin strips
• 4 green onions, chopped
• 3 garlic cloves, minced
• 4 large eggs, lightly beaten
• 2 c bean sprouts
• 1/3 c chopped fresh cilantro
• Chopped peanuts, optional

Details

Servings 4
Cooking time 30mins
Adapted from

Preparation

Step 1

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 for 2 minutes. Remove from pan.

Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid remains.

Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine.

Top with cilantro and, if desired, peanuts.

From Taste of Home