Trevor's Kitchen

Vegetarian Pad Thai

About the Recipe

This is a simple pad thai loaded with crisp vegetables and zesty flavor.

It’s quick, simple, and fresh-tasting.

By Colleen Doucette, Truro, Nova Scotia —Taste of Home

Servings: 4

Nutritional Info

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

Getting it done:

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.

2. 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.

3. 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.

Ingredients:

Getting it done:

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.

2. 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.