Beef Pad Thai

Ingredients

• Canola oil

  2 tsp or 9g

• Ground beef

  raw, 90/10

  12 oz or 340g

• Snow peas

  raw

  2 cup, whole or 126g

• Carrots

  raw

  2 cup strips or slices or 244g

• Scallions

  raw

  ½ cup, chopped or 50g

• Rice noodles

  dry

  8 oz or 227g

• Sugar Snap Peas

  Freshdirect

  2 cup raw or 126g

• Pad Thai Sauce

  Pantai

  ⅛ bottle or 36g

Directions

1. Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
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.
4. (source: https://www.eatingwell.com/recipe/267880/beef-pad-thai/)