Veggie Pad Thai
Ingredients
- 5 Tbsp olive oil, divided
- 6 large eggs, lightly beaten
- 3 (12-oz) pkg zucchini spirals
- ½ (10-oz) pkg shredded carrots
- 1 red bell pepper, sliced
- 6 green onions, cut into 1-inch pieces
- 3 large cloves garlic, minced
- 1 (7-oz) pouch pad Thai simmer sauce
- 3 cups bean sprouts
- ½ cup chopped fresh cilantro, divided
- ½ cup chopped roasted, salted peanuts
Instructions
- Heat 1 Tbsp oil in a wok or large skillet. Add eggs and cook, without stirring, 30 seconds or until set. Remove from skillet; slice eggs into ½-inch strips.
- Swirl ¼ cup 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 ¼ cup cilantro.
- Spoon vegetable mixture onto 6 plates. Top with eggs, nuts, and ¼ cup cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
343
|
343
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 15 | 15 |
| Carb (g) | 24 | 24 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 354 | 354 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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