Pad Thai with Veggies
A garden of veggies, thick rice noodles, and scrambled eggs covered in a deliciously sweet and salty Asian sauce makes this Pad Thai dish an easy favorite with the family.
Equipment
- 1 wok
Ingredients
- 8 oz rice noodles thick, uncooked
- 4 eggs beaten
The Sauce
- 2 tbsp brown sugar
- 3 tbsp soy sauce light
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 juice of lime
- red pepper flakes to taste
The Veggies
- 2 tsp avocado oil or olive oil
- 3 carrots shredded
- 1 red bell pepper cut into thin strips
- 4 stalks green onions chopped
- 3 cloves garlic chopped fine
- 1/4 cup dry-roasted salted peanuts (optional)
- 1 cup bean sprouts (optional)
- 1/4 cup cilantro fresh, chopped (optional)
Instructions
- Prepare noodles according to package directions. Drain, rinse well, and drain again. Set aside.
- In a small bowl, beat the eggs with a pinch of salt. Set aside.
- In a medium bowl, whisk together soy sauce, fish sauce, rice vinegar, lime juice, brown sugar, and red pepper flakes to taste. Set aside.
- In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Stir-fry carrots and bell pepper until crisp-tender (about 3 to 4 minutes). Add green onions and garlic; cook and stir for 2 to 3 minutes.
- Transfer the cooked veggies to a large plate, scraping the pan clean.
- Reduce the heat to medium and add 1 teaspoon of olive oil to the pan. Pour eggs into the pan and stir until cooked through (about 1 to 2 minutes).
- Stir in the cooked veggie mixture, noodles, and mix well. Pour the sauce over gently and mix to absorb the liquid.
- Transfer to a serving platter and top with peanuts, bean sprouts, and cilantro (if using).