Veggie Pad Thai
Ingredients
- 2½ Tbsp olive oil, divided
- 2 large eggs
- 1 (12-oz) pkg zucchini spirals
- ⅓ cup shredded carrots
- ½ red bell pepper, sliced
- 2 green onions, cut into 1-inch pieces
- 1 large clove garlic, minced
- ⅓ cup pad Thai simmer sauce (such as Saffron Road)
- 1 cup bean sprouts
- 3 Tbsp chopped fresh cilantro, divided
- 3 Tbsp chopped roasted, salted peanuts
Instructions
- Heat ½ Tbsp oil in a small wok or skillet. Add eggs and cook, without stirring, 30 seconds or until set. Remove from skillet; slice eggs into ½-inch strips.
- Swirl 2 Tbsp oil into pan. Add zucchini, carrots, bell pepper, onions, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
- Add simmer sauce; cook 3 minutes or until sauce is thoroughly heated. Stir in bean sprouts and 2 Tbsp cilantro.
- Divide vegetable mixture between 2 plates. Top with eggs, peanuts, and 1 Tbsp cilantro.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
398
|
398
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 16 | 16 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 347 | 347 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
