Vegetable Pad Thai

Vegetable Pad Thai Vegetable Pad Thai
  • 4 min prep
  • 8-10 minutes
  • 360 calories
  • $4.63
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 4 servings
  • 1 pkg Pad Thai Seasoning (3)
  • 3/4 C (180 ml) hot water
  • 2 Tbsp (30 ml) soy sauce
  • 1 Tbsp (15 ml) vegetable oil
  • 1 C (250 ml) red bell pepper, sliced
  • 1 C (250 ml) carrots, sliced
  • 1 C (250 ml) celery, sliced
  • 2 eggs, beaten
  • 4 C (1 L) cooked rice noodles
  • Garnish:
  • 1 lime, juiced
  • 2 C (500 ml) bean sprouts
  • 2 Tbsp chopped, roasted peanuts, optional
  • Sriracha Sauce, prepared, optional

Preparation


 
  • Stir seasoning with hot water and soy sauce. Set aside.
  • Heat oil in a Wok & Glass Lid over medium-high heat and stir-fry bell pepper, carrots, and celery for 3–4 minutes.
  • Add eggs and stir-fry 1 more minute.
  • Add prepared pad Thai sauce and noodles, tossing to heat through.
  • Divide between four bowls and top with lime juice and bean sprouts.
  • Garnish with peanuts and Sriracha Sauce if desired, and serve warm.

Tip


 

Make this recipe and more using the Good Thai. Real Fast.™ collection

Nutritional Serving Size Per serving:
Calories 360
Fat 10 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 125 mg
Sodium 540 mg
Carbohydrates 56 g
Fibre 4 g
Sugar 7 g
Protein 13 g

Shop this recipe...

Wok & Glass Lid
$139.95
Pad Thai Seasoning (3)
$10.00
Sriracha Sauce Mix
$7.50