Veggie Pad Thai

Veggie Pad Thai

Serves 4


This flavorful meal provides nearly half the vitamin A you should get in a day. It’s also rich in vitamin B6, magnesium and selenium.

7 oz. stir fry brown rice noodles, such as Thai Kitchen brand
¼ cup oyster sauce
2 tbsp. brown sugar
2 tbsp. rice vinegar
1 tsp. molasses (optional)
1 tsp. fish sauce
3 tbsp. peanut oil, divided
2 eggs, beaten
1 cup bean sprouts
½ cup shredded carrots
½ red onion, halved and thinly sliced lengthwise
3 cloves garlic, finely minced
- garnishes: lime wedges, crushed peanuts, thinly sliced green onion, chopped cilantro and Sriracha or chile-garlic paste
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Prepare noodles according to pkg. directions; drain and set aside. In a small mixing bowl, whisk together next 5 ingredients (though fish sauce); set aside. Heat about 1 ½ tsp. oil in a large nonstick skillet over medium-high heat; cook eggs in oil, stirring constantly, until barely done (1-2 min.). Remove eggs to a large bowl; set aside. Heat another 1 ½ tsp. oil in the same skillet used to cook the eggs; add bean sprouts, carrot, onion and garlic. Cook vegetables until crisp-tender and garlic is fragrant (2-3 min.); remove to bowl with the eggs. Add remaining oil to skillet; cook noodles in oil until tender (about 1 min.). Stir sauce mixture into pan; heat through. Add vegetable mixture to pan; heat through, stirring constantly. Serve immediately with desired garnishes.