Vegetable Pad Thai
Healthy and tasty vegetarian meal.
Servings: 4
Prep Time: 15 mins
Cook Time: 15 mins
Average Rating: Average FatSecret member ranking
Ingredients
Directions
  1. Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water. In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice .
  2. Heat 1 1/2 tablespoons of the oil in a large non-stick skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add greens and cover with lid for 2 minutes or until wilted. Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
  3. Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.
  4. Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat. Return vegetables and eggs to skillet. Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender. Stir in bean sprouts, if desired.
  5. Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.
Nutrition summary

There are 498 calories in 1 serving of Vegetable Pad Thai.
Calorie split: 28% fat, 56% carbs, 16% protein.

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