Vegetarian Pad Thai

Ingredients · for 4 (scales to your household)

• 6 ounces Uncooked thick rice noodles $1.87
• 2 tablespoons Brown sugar $0.11
• 3 tablespoons Reduced-sodium soy sauce $0.16
• 4 teaspoons Rice vinegar $0.14
• 2 teaspoons Lime juice $0.14
• 2 teaspoons Olive oil $0.12
• 3 Carrots $0.52
• 1 Sweet red pepper $0.88
• 4 Green onions $1.13
• 3 Garlic cloves $0.09
• 4 Eggs $1.61
• 2 cups Bean sprouts $1.12
• 1/3 cup Cilantro $0.13
• 1/4 cup Peanuts $0.39
• 1 Lime wedges $0.84

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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. In a small bowl, mix together the brown sugar, soy sauce, vinegar and lime juice.
3. 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.
4. Reduce the heat to medium. Pour the eggs into the same pan, then cook them, stirring, until no liquid egg remains.
5. 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.

Per serving