Foryoueats: Not Exactly Veggie Pad Thai

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Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

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

Calories

480kcal

24%
Fat

25g

1%
Saturated Fat

4g

0%
Carbohydrates

50g

2%
Fiber

6g

0%
Sugar

9g

0%
Protein

14g

0%
Cholesterol

180mg

9%
Sodium

1,200mg

60%

Percent Daily Values are 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

Getting Started

Not Exactly Veggie Pad Thai