Vegetable Pad Thai
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Vegetable Pad Thai
Category
Potatoes, Pastas and Grains
Ingredients
- 6 ounces uncooked thick rice noodles
- 2 tablespoons brown sugar
- 3 tablespoons reduced-sodium soy sauce
- 4 teaspoons Fustini's Ginger and Honey balsamic
- 2 teaspoons lime juice
- 2 teaspoons Fustini's Garlic 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
Ingredients
Directions
- 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 the 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.
Recipe Note
Substitute Fustini's Spicy Korean balsamic for more kick. Adapted from tasteofhome.com