Veggie Pad Thai
Vegetable Spring Rolls
Ingredients
- 2 Tbsp olive oil, divided
- 2 large eggs, lightly beaten
- 2 (12-oz) pkg zucchini spirals
- 1 cup shredded carrots
- ½ red bell pepper, sliced
- 2 stalks celery, cut into 1-inch pieces
- 2 green onions, cut into 1-inch pieces
- 2 cloves garlic, minced
- ½ (7-oz) pouch vegan pad Thai simmer sauce
- 1½ cups bean sprouts
- ¼ cup chopped fresh cilantro, divided
- ¼ cup chopped roasted, salted peanuts
Instructions
- Heat 1 Tbsp oil in a wok or large skillet over medium heat. Add eggs; cook, without stirring, 2 minutes or until set. Remove from skillet; slice eggs into ½-inch strips.
- Increase heat to medium-high. Swirl 1 Tbsp oil into skillet. Add zucchini, carrots, bell pepper, celery, 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. Top with eggs, nuts, and 2 Tbsp cilantro.
Side Dish Ingredients
- 1 (10-oz) pkg frozen vegetable spring rolls
Side Dish Instructions
- Heat spring rolls according to package directions. Slice into thirds.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
307
|
96
|
403
|
| Fat (g) | 20 | 1 | 21 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 26 | 18 | 44 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 355 | 311 | 666 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
