This Pad Thai dish is easy peasy, gluten-free, and much healthier than the delivery version. So give it a try — it's sure to become a regular meal in your house.
- 8 oz. red or brown rice noodles
- 2 tbsp. reduced-sodium soy sauce
- 2 tbsp. lime juice (from 1 lime), plus wedges for serving
- 2 tsp. sriracha, plus more for serving
- 1 tbsp. fish sauce
- 2 tbsp. vegetable oil
- 2 eggs, beaten
- 2 garlic cloves, minced
- 1 tsp. ginger, peeled and grated
- 2 c. packaged shredded carrots
- 4 scallions, thinly sliced
- 3 tbsp. unsalted dry-roasted peanuts, chopped
- 1 c. cilantro leaves
- 6 oz. sugar snap peas, halved, strings removed
- Soak noodles in a pan or bowl of hot tap water until very pliable, about 10 to 15 min. Rinse under cold running water until cool, and drain well. Stir in soy sauce with lime juice, sriracha, and fish sauce. Set aside.
- Heat 1 Tbsp oil in a large nonstick skillet over medium-low heat. Add eggs and cook, scrambling, until set, 2 min. Set aside in a bowl.
- Add remaining 1 Tbsp oil and the garlic and ginger to skillet and cook, stirring constantly, until lightly colored, about 2 min. Add carrots, snap peas, and scallions. Cook, stirring, until crisp-tender, about 2 min. Add noodles, and stir over medium-high heat until sauce is absorbed and noodles have a chewy texture, about 3 min. (If noodles are dry, add a few Tbsp water.) Gently stir in eggs and transfer to a platter.
- Top with peanuts and cilantro; serve with lime wedges and a side of sriracha.
390 cal, 14 g fat (2 g saturated), 12 g protein, 56 g carb, 5 g sugar, 7 g fiber, 683 mg sodium, 93 mg cholesterol per serving
This recipe originally appeared in the October 2016 issue of Dr. Oz The Good Life.