Tuesday, January 18, 2011

Vegetable Pad Thai

I have been really enjoying trying new recipes this year. Here is on the newer side. I LOVE it, but the rest of my family doesn't really like Thai food. I make it sometimes for my lunch for a few days since my lunch options are limited and the rest of the family won't eat it :) Well, I take that back. If I am eating it for lunch it is all of a sudden Elsie's favorite meal. Anyways, it is so easy and I normally have all these ingredients on hand. So, here it is...

Vegetable Pad Thai

8 ounces dried, wide, and flat rice noodles
2 T dark brown sugar (or whatever kind)
2 T fresh lime juice plus wedges for serving
3 T soy sauce
2 t vegetable oil
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts.

1. Soak noodles according to package instructions. Drain.

2. In a small bowl whisk together brown sugar, lime juice, and soy sauce.

3. In a large nonstick skillet, heat oil over med-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate.

4. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently.

5. Serve noodles with lime wedges, topped with cilantro and peanuts.

About 300 calories per serving, this recipe serves 4.