Healthy eating: Pad Thai |

Healthy eating: Pad Thai

Pad Thai

2 quarts hot tap water

8-ounce package rice noodles (1/4 inch wide)

1 tablespoon canola oil

2 cups grated carrots (about four large carrots)

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2 cloves garlic, minced

4 eggs, lightly beaten

1/4 cup chopped peanuts

1/4 cup sliced green onions


1/4 cup fish sauce (soy sauce or tamari sauce can be substituted)

1/4 cup catsup

1/4 cup fresh lime juice (about two limes)

1 tablespoon brown sugar

1 tablespoon chili and garlic sauce (or 1 teaspoon Sriracha sauce can be substituted)

Place rice noodles in a large bowl and cover with hot water. Set aside for 10 minutes while you prepare the other ingredients. In a small bowl, stir together the sauce ingredients. In a large skillet or wok set on high, heat the oil. Add grated carrots and stir-fry for one minute, then add the garlic and continue to stir-fry for an additional minute. Turn the heat to medium, and push the carrots to the outside edges of the pan. Pour the eggs into the center of the hot pan, stirring occasionally to scramble. Once the eggs have set, pour on the sauce. Gently stir the eggs and carrots with the sauce. In a serving bowl, combine the warm, drained rice noodles and egg mixture. Top with sliced green onions and chopped peanuts.

Recipe provided by Karen Massey