Time to Eat – A Weekly Time Saving Tip and Recipe

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second visit.

 


Veg pad thai

Vegetable Pad Thai

From the May issue of Everyday Food Magazine

 

8 oz dried, wide and flat rice noodles

2 T dark-brown sugar

2 T fresh lime juice plus wedges for serving

3 T soy sauce (we use Bragg Liquid Aminos)

2 tsp vegetable oil (we use olive oil)

3 scallions, white and green parts separated and thinly
sliced

1 garlic glove, minced

2 large eggs, lightly beaten (optional)

½ cup fresh cilantro

¼ cup chopped roasted, salted peanuts

 

Soak noodles according to package instructions. Drain, in
small bowl, whisk brown sugar, lime juice and soy sauce.

 

In a large nonstick skillet, heat oil over medium-high. Add
scallion whites and garlic and cook, stirring constantly, until fragrant, 30
seconds. Add eggs and cook, scraping skillet with a rubber spatula, until eggs
are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles
and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are
soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat,
breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro
and peanuts. Find this recipe online here.

 

We added Chicken to this recipe. We used a teriyaki marinade
and grilled it, sliced it and added it at the end.

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