Doin' Some Cooking... Veggie Pad Thai

Is "Meatless Monday" still a thing? 

Little Man can do without meat so making meals that keep him well feed and happy isn't always easy. But there are some dishes that we can agree on and generally anything with pasta is something we can agree on. 

Pad Thai is a guilty pleasure but it's such a gut bomb and I always regret ordering it when I go out. It's calorie-heavy due to thick sauce, peanuts, and noodles. 

Try this healthier version of the tasty Thai classic that takes less than 30 minutes to prepare, however, please add more flair to yours with additional ingredients that Rachael Ray left out of her version. This was a good base recipe but kinda bland and blah which was perfect for Little Man. Next time... chili sauce, shredded carrots, green onions, cilantro, and mung beans added. You can really customize this for whatever suits your taste. 

If "Meatless Monday" is a thing of the past then feel free to add shrimp, chicken, or tofu, if that's your thing. 

Veggie Pad Thai

Adapted From: Every Day with Rachael Ray

Makes 4 Servings

Stars of the Show:

• 1/4 cup packed light brown sugar
• 2 tbsp balsamic vinegar
• 5 tsp fish sauce
• 2 tbsp lime juice
• 6 oz flat rice noodles
• 6 oz snow peas, trimmed - Cut into bite size pieces, if desired. 
• 2 tbsp canola oil
• 2 eggs, beaten
• 1/4 cup unsalted peanuts

And Action:

In a small bowl, whisk together brown sugar, balsamic vinegar, fish sauce, and lime juice. 

Cook the noodles according to the package directions, add the snow peas during the last minute of cooking.

Meanwhile, in a large nonstick skillet, heat the oil over medium high heat and add the egg. Stir gently until set, about 45 seconds. Add the noodles, snow peas, peanuts, and sauce. Stir to incorporate. Enjoy!