Servings: 4
Serving Size: 2 cups
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
8 oz. cooked rice noodles
4 Tbsp. packed brown sugar
2 fresh limes, cut in half
6 Tbsp. soy sauce, low-sodium
2 tsp. olive oil
Small bunch of green onions (use both green and white parts), chopped
1 medium garlic clove, chopped
2 eggs
1/4 cup fresh cilantro, chopped
1/4 cup salted peanuts, chopped
3 tsp. Sriracha chili sauce (more if you like it SPICY!)
Directions:
Soak noodles according to package in hot water; drain when done. In a small bowl, whisk together brown sugar, juice from 1 lime, soy sauce, and Sriracha sauce; set aside. In a large skillet, heat oil over medium-high heat. Add white parts of green onions and garlic. Cook for about 30 seconds to 1 minute, stirring constantly. Add eggs and cook, scraping the pan with a spatula until eggs are almost set. Add drained noodle and sauce mixture to the skillet. Toss until evenly coated. Serve with lime wedges and top each serving with cilantro, green parts of the onions and 1 Tbsp. chopped peanuts.
Tip:
I like to add veggies to this dish to make it healthier and to add more texture to the Pad Thai. I slice carrots with a peeler (the long way so they are thin) and bean sprouts. Add these ingredients when you transfer the noodles to the skillet. You could also add in zucchini, broccoli, cauliflower or whatever vegetables you like. Just make sure they are cooked to your liking before serving!
XOXO - Laura
