Vegetable Pad Thai - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
No need to get takeout with this easy Vegetable Pad Thai. It's healthier than takeout too: only 393 calories per serving!
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts.
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