Pad Thai

Pad Thai

Calories: 253 Fat: 9g Carbs: 36g Fiber: 2g Sugars: 4g Protein: 8g

MAKES 6 SERVINGS
We cut down on the sugar and oil to lighten up this Asian favorite, but all the flavor is still there! Feel free to add shrimp, thinly sliced steak, or chicken breast to round out this tangy, slightly spicy meal.

SAUCE

• ¼ cup water
• ½ cup tamarind or mango nectar
• 3 tablespoons soy sauce or fish sauce
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice (about 1 small lime)
• ½–1 teaspoon Sriracha sauce

NOODLES

• 1 (12 oz.) package rice noodles
• 1½ teaspoons extra-virgin olive oil, divided
• 2 teaspoons minced garlic
• ¼ cup plus 2–3 tablespoons green onions, divided
• 3 eggs, whisked
• 2 teaspoons water
• Pinch of kosher salt
• 1 (8 oz.) package fresh mung bean sprouts
• ¼ cup plus 2 tablespoons roasted salted peanuts, chopped and divided
• ¼ cup fresh cilantro, chopped
• 1½ limes, cut into 6 wedges

1. Bring 6 cups of water to a boil. While the water is heating, whisk together the sauce ingredients and set aside.

2. When the water begins to boil, place the rice noodles in a medium-sized, heat-safe bowl and pour water over noodles. Let them stand 6–8 minutes, stirring halfway through. Noodles should be not quite done; they’ll finish cooking in the sauce.

3. While the noodles are cooking, heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and green onions and cook for about 1 minute or until fragrant. Heat the remaining ½ teaspoon oil in the pan.

4. When hot, add eggs, water, and salt and cook for about 30 seconds, then, using a spatula, drag eggs across the pan to scramble them. Cook until just scrambled, then remove eggs and onions from the pan and set aside.

5. Add sauce ingredients to the pan and bring to a boil. When noodles are done softening, rinse immediately in cold water, then add to the boiling sauce.

6. Add mung bean sprouts and ¼ cup chopped peanuts. Cook until noodles are just barely tender. Return eggs to the pan and toss to combine. Sprinkle with chopped cilantro and chopped peanuts. Serve immediately with lime wedges.