RECIPE: Vegetable Pad Thai (10 points+)

Vegetable Pad Thai for 1...or 2. This recipe is easily adaptable. Double it for two, triple it for three...you get the idea. Suggestions: Add chicken, beef or shrimp to pump up the protein.

Last year, we found a Vegetable Pad Thai recipe on Pinterest, and never went out for Pad Thai again!  My wife was able to make it Weight Watcher's friendly and still taste amazing!  The sauce is made with just brown sugar, lime juice, soy sauce and sriracha and it tastes soooo good! It's easier than you would think. The whole plate is only 10 points!

Instructions:

In a small bowl: combined juice of 1 1/2 limes (save other half for garnish), brown sugar, soy sauce and hot sauce (optional). Set aside.

Bring a pot of water to a boil. Add noodles, cook approximately 10 minutes. While noodles are cooking, continue with next step.

In a medium, nonstick pan: sauté garlic and white parts of the scallion in 1/2 tsp olive oil.

Add egg and cook just until set.

Place egg mixture in a plate and set aside.

Drain noodles and add them to the pan you cooked the egg mixture in.

Add carrots and tops of green onions. Pour lime juice mixture over noodles.

Stir to combined the noodles, carrots, onions and sauce.

Cook until sauce thickens, about  3-5 minutes.

Add egg mixture and mix with noodles.

Cook until heated through.

Plate, top with chopped peanuts and serve with lime wedges.

Ingredients you will need:

2 limes
2 tbsp soy sauce, low sodium
2-3 green onions, chopped (white and green parts separated)
1 tbsp packed light brown sugar
½ tbsp chopped peanuts
½ tsp olive oil
1 serving(s) thin rice noodles or pad thai noodles
1/2 cup shredded carrots
1 tsp sriracha (optional)
2 servings egg beaters


Instructions:

In a small bowl: combined juice of 1 1/2 limes (save other half for garnish), brown sugar, soy sauce and hot sauce (optional). Set aside.

Bring a pot of water to a boil. Add noodles,  cook approximately 10 minutes. While noodles are cooking, continue with next step.

In a medium, nonstick pan: sauté garlic and white parts of the scallion in 1/2 tsp olive oil. Add egg and cook just until set. Place egg mixture in a plate and set aside.

Drain noodles and add them to the pan you cooked the egg mixture in.  Add carrots and tops of green onions.

Pour lime juice mixture over noodles. Stir to combined the noodles and sauce. Cook until sauce thickens, about  3-5 minutes.

Add egg mixture and mix with noodles. Cook until heated through. Plate, top with chopped peanuts and serve with lime wedges.

Enjoy! Have a great weigh!

Recipe adapted from marthastewart.com