Dinner: Vegetable Pad Thai

Healthy and tasty vegetarian meal.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

This recipe includes superfoods such as:

Nuts

Health benefits of Vegetable Pad Thai

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 tbsp Thai sweet chili sauce
2 tbsp lite soy sauce
2 tbsp fish sauce
2 tsp minced garlic
1 red bell pepper
2 1/4 cups shredded carrots
2/3 cup bean sprouts
1 oz dry roasted peanuts
6 cups mustard greens
2 cups fresh cilantro leaves
3 jumbo eggs
2 tbsps canola oil
2 limes
2 tsps grated ginger
6 small scallions
8 oz flat rice stick noodles

Instructions

1. 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 .

2. Heat 1 1/2 tablespoons of the oil in a large non-stick 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.

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

4. 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.

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

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