Vegetarian Pad Thai Recipe
6 ounces uncooked thick rice noodles
2 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 large eggs, lightly beaten
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
GRAB THIS FREE 5O SANDWICHES RECIPES AND THEY ARE QUICK&EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO
Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
GRAB THIS FREE 5O SANDWICHES RECIPES AND THEY ARE QUICK&EASY TO MAKE I HOPE YOU GUYS WILL LOVE THEM TOO