Vegetable Pad Thai

Ingredients

• 2 tbsp fish sauceNutrition
• 2 tsp minced garlicNutrition
• 1 tbsp Thai sweet chili sauceNutrition
• 2 tbsp lite soy sauceNutrition
• 1 oz dry roasted peanutsNutrition
• 2 cups fresh cilantro leavesNutrition
• 2/3 cup bean sproutsNutrition
• 2 1/4 cups shredded carrotsNutrition
• 1 red bell pepperNutrition
• 6 cups mustard greensNutrition
• 3 jumbo eggsNutrition
• 2 tbsps canola oilNutrition
• 2 limesNutrition
• 2 tsps grated gingerNutrition
• 6 small scallionsNutrition
• 8 oz flat rice stick noodlesNutrition

Directions

1. 1Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water. In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice .
2. 2Heat 1 1/2 tablespoons of the oil in a large non-stick skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add greens and cover with lid for 2 minutes or until wilted. Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
3. 3Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.
4. 4Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat. Return vegetables and eggs to skillet. Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender. Stir in bean sprouts, if desired.
5. 5Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.

Nutrition per serving

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