Deliciousness of the Day

Vegetable Pad Thai

Whatcha Need:

1/2 pound(s) flat rice stick noodles

1/3 cup(s) Thai sweet chili sauce

2 tablespoon(s) low-sodium soy sauce

2 tablespoon(s) fish sauce

2  limes, juiced

1  lime, cut into wedges

2 tablespoon(s) canola oil

2 teaspoon(s) minced garlic

2 teaspoon(s) grated fresh ginger

3/4 pound(s) (6 cups) mustard greens, stems discarded, leaves torn into small pieces, and washed well

1 large red bell pepper, cut into thin strips

2 cup(s) shredded carrots

6  scallions, thinly sliced

3 large eggs, lightly beaten

Bean sprouts, optional

2 cup(s) fresh cilantro leaves

Chopped dry roasted peanuts, for garnish, optional

How to do it: 

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.

Heat 1 1/2 tablespoons of the oil in a large nonstick 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.

Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.

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.

Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.

P.S

This dish is less than 400 calories per serving!