Vegetable Pad Thai

Name: Vegetable Pad Thai
Yield: serves 4
Ingredients: 8 ounces flat, wide rice noodles; 2 tablespoons dark-brown sugar; 2 tablespoons fresh lime juice, plus lime wedges for serving; 3 tablespoons soy sauce; 2 teaspoons vegetable oil, such as safflower; 3 scallions, trimmed, white and green parts separated and thinly sliced; 1 garlic clove, minced; 2 large eggs, lightly beaten (optional); 1/2 cup fresh cilantro leaves, for garnish; 1/4 cup chopped roasted, salted peanuts, for garnish

December 22, 2011

GOOD TO KNOW Although this version of a classic Thai noodle dish is vegetarian, we’ve added a little optional protein in the form of scrambled egg. You could add thinly sliced poached chicken breast instead; add chicken to the skillet in step 3, tossing to coat with sauce.

Recipe notes

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