Beef Pad Thai

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Canola oil

  2 tbsp or 28g

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Carrots

  Raw

  2 cup grated or 220g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Pad Thai Sauce

  BD's Mongolian Grill

  50g

• Peanuts

  All types, raw

  16 oz or 454g

Directions

1. Cook noodles according to package until al dente
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
3. Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges