Vegetarian Pad Thai

Ingredients

• Rice noodles

  Dry

  6 oz or 170g

• Brown sugar

  2 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Rice wine vinegar

  4 tsp or 20g

• Lime juice

  Raw

  2 tsp or 10g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Carrots

  Raw

  3 medium or 183g

• Red peppers

  Hot chili, raw

  ¹⁄₁₆ cup, chopped or diced or 13g

• Scallions

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

  4 medium or 60g

• Garlic

  Raw

  3 cloves, minced or 9g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Beans

  Kidney, mature seeds, sprouted, raw

  2 cup or 368g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Limes

  Raw

  1 fruit or 67g

• Peanuts

  All types, raw

  4 oz or 113g

Directions

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., 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 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.
2. Recipe by: Taste of Home (source: https://www.tasteofhome.com/recipes/vegetarian-pad-thai/)

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