Lunch: Vegetable Pad Thai

No need to get takeout with this easy Vegetable Pad Thai. It's healthier than takeout too: only 393 calories per serving!

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

1/2 lb. flat rice stick noodles
1/3 c. Thai sweet chili sauce
2 tbsp. low-sodium soy sauce
2 tbsp. fish sauce
2 limes
1 lime
2 tbsp. canola oil
2 tsp. minced garlic
2 tsp. grated fresh ginger
3/4 lb. mustard greens
1 large red bell pepper
2 c. shredded carrots
6 scallions
3 large eggs
bean sprouts
2 c. fresh cilantro leaves
Chopped dry roasted peanuts

Instructions

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.

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