Vegetable Pad Thai 🥦

Name: Vegetable Pad Thai
Total time: 22 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz rice noodles; 2 cups broccoli florets; 1 red bell pepper; 1 cup mushrooms; 3 cloves garlic; 3 tablespoons fish sauce; 2 tablespoons tamarind paste; 2 tablespoons palm sugar; 2 tablespoons peanut butter; 2 eggs; peanuts for topping

Rice noodles loaded with broccoli, peppers, and mushrooms in tamarind sauce, every vegetable gets a starring role.

22 min · Comfortable · 380 cal · 12g protein · $2.10/serving · Thai

Quick & Easy Comfort Food

22minutes

4servings

380calories

12gprotein

$2.10per serving

Ingredients (serves 4)

8 oz rice noodles
2 cups broccoli florets
1 red bell pepper
1 cup mushrooms
3 cloves garlic
3 tablespoons fish sauce
2 tablespoons tamarind paste
2 tablespoons palm sugar
2 tablespoons peanut butter
2 eggs
peanuts for topping

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Instructions

1
Soak rice noodles in warm water until pliable, about 8 minutes, then drain.
2
Heat 2 tablespoons oil in a large skillet over high heat. Add minced garlic and cook for 20 seconds.
3
Add broccoli, bell pepper, and mushrooms. Stir-fry for 3 minutes until tender-crisp. Push vegetables to the side and scramble eggs in the empty space, 1 minute.
4
Add drained noodles with fish sauce, tamarind paste, and palm sugar. Toss constantly for 2 minutes.
5
Stir in peanut butter until noodles are evenly coated, about 1 minute. Serve topped with crushed peanuts.