@thejoslynjourney

Not Exactly Veggie Pad Thai

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Nutrition Facts

Per serving

601 calories

Calories from

Protein 15%
Carbs 47%
Fat 38%

Fat High 25 g 38%
Saturated Fat High 5 g 25%
Carbohydrates High 71 g 23%
Fiber High 5 g 20%
Sugar High 25 g 50%
Protein High 23 g 46%
Cholesterol High 125 mg 41%
Sodium High 1,005 mg 41%

% Daily Value is based on a 2,000 calorie diet.

@thejoslynjourney

Not Exactly Veggie Pad Thai

Name: Not Exactly Veggie Pad Thai
Yield: 4
Ingredients: 10 oz rice noodles; 1/4 cup packed dark-brown sugar; 1/4 cup soy sauce; 2 Tbsp rice vinegar *see notes; 1 Tbsp lime juice; 1 Tbsp fish sauce; 1 tsp chicken base; 1 tsp garlic powder; 1 tsp cornstarch; 3-4TB water added to liquids; 1 heaping TB peanut butter; 1 tsp Chinese 5-spice powder; 1/4 tsp cayenne pepper or more as you like; 2 Tbsp olive oil (or whatever oil you normally use); 1 red bell pepper, sliced into thin strips and strips halved; 1 1/2 cups matchstick carrots; 1 cup onions, sliced; 3 large eggs; 1/2 cup unsalted peanuts, chopped; 1/3 cup cilantro, chopped

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Pad Thai

Ingredients

4 servings

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10 oz rice noodles

Sauce

1/4 cup packed dark-brown sugar

1/4 cup soy sauce

2 Tbsp rice vinegar *see notes

1 Tbsp lime juice

1 Tbsp fish sauce

1 tsp chicken base

1 tsp garlic powder

1 tsp cornstarch

3-4TB water added to liquids

1 heaping TB peanut butter

1 tsp Chinese 5-spice powder

1/4 tsp cayenne pepper or more as you like

Veggies

2 Tbsp olive oil (or whatever oil you normally use)

1 red bell pepper, sliced into thin strips and strips halved

1 1/2 cups matchstick carrots

1 cup onions, sliced

3 large eggs

Toppings (optional)

1/2 cup unsalted peanuts, chopped

1/3 cup cilantro, chopped

Steps

Prepare rice noodles according to directions listed on package.

Place all the sauce items together in a tall continer and use a whisk to blend.

While noodles are cooking, heat pan on med-high then add oil.

Add veggies and stir fry for several minutes until the veggies are just a little soft (usually 5-7 minutes for me).

Get a separate bowl and scramble the eggs. Move the veggies to the side and pour the scrambled egg mixture into the pan with the veggies. Mix until the eggs are no longer runny.

Add noodles and sauce and mix until bubbly and everything is incorporated.

Serve warm topped with optional cilantro and peanuts

Nutrition Facts

Per serving

601 calories

Calories from

Protein 15%
Carbs 47%
Fat 38%

Fat High 25 g 38%
Saturated Fat High 5 g 25%
Carbohydrates High 71 g 23%
Fiber High 5 g 20%
Sugar High 25 g 50%
Protein High 23 g 46%
Cholesterol High 125 mg 41%
Sodium High 1,005 mg 41%

% Daily Value is based on a 2,000 calorie diet.

Notes

This was my attempt to create pad thai but with the stuff I normally have on-hand.

*If you don't have rice vinegar (I never seem to!) I replaced the 2TB with 1 TB apple cider vinegar and 1 TB water

Nutrition Facts

Not Exactly Veggie Pad Thai

Ingredients

Sauce

Veggies

Toppings (optional)

Steps

Nutrition Facts

Notes

Comments