Name: Vegetarian Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asia, Thai
Ingredients: 6 ounces uncooked thick rice noodles; 2 tablespoons brown sugar; 3 tablespoons reduced-sodium soy sauce; 4 teaspoons rice vinegar; 2 teaspoons lime juice; 2 teaspoons olive oil; 3 medium carrots, shredded; 1 medium sweet red pepper, cut into thin strips; 4 green onions, chopped; 3 garlic cloves, minced; 4 large eggs, lightly beaten; 2 cups bean sprouts; 1/3 cup chopped fresh cilantro; Chopped peanuts, optional; Lime wedges

With this vegetarian pad thai recipe, you can make a sweet-and-tangy Thai takeout classic at home.

Ingredients

6 ounces uncooked thick rice noodles

2 tablespoons brown sugar

3 tablespoons reduced-sodium soy sauce

4 teaspoons rice vinegar

2 teaspoons lime juice

2 teaspoons olive oil

3 medium carrots, shredded

1 medium sweet red pepper, cut into thin strips

4 green onions, chopped

3 garlic cloves, minced

4 large eggs, lightly beaten

2 cups bean sprouts

1/3 cup chopped fresh cilantro

Chopped peanuts, optional

Lime wedges

Instructions

1 Prepare the noodles according to the package directions. Drain them, then rinse them well and drain them again. Editor's Tip: Don't overcook the noodles, otherwise they may break apart during stir-frying. You can toss them in some neutral oil to keep them from sticking together before adding them to the pan.

2 Make the sauce

3 In a small bowl, mix together the brown sugar, soy sauce, vinegar and lime juice.

4 Stir-fry the veggies

5 In a large nonstick skillet, heat the olive oil over medium-high heat. Stir-fry the carrots and pepper until they're crisp-tender, about three to four minutes. Add the green onions and garlic, and cook and stir for two minutes. Remove the vegetables from the pan.

6 Scramble the eggs

7 Reduce the heat to medium. Pour the eggs into the same pan, then cook them, stirring, until no liquid egg remains.

8 Finish the stir-fry

9 Stir in the carrot mixture, noodles and sauce. Heat them through. Add the bean sprouts and toss to combine. Top with cilantro and, if desired, peanuts. Serve the vegetarian pad thai with lime wedges.