VEGETARIAN PAD THAI

Vegetarian Pad Thai image

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.