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Veggie Pad Thai

 My resolution this year is to eat less meat and more vegetarian meals (for both personal and global health reasons). Recipes like this make that goal so easy!


7 ounces stir fry noodles

1 carrot

4 ounces snow peas

large garlic clove

1/4 cup salted peanuts

1 limes

1/4 cup teriyaki sauce

3 large eggs

oil, apple cider vinegar, salt and pepper


In a large pot, combine noodles and 10 cups of water. Cover and bring to a boil, stirring occasionally. Uncover and cook over high heat, stirring to prevent sticking and to allow for even cooking, until tender, about 6 minutes. Drain noodles, rinse under cold water, then drain again. Use kitchen shears to cut noodles in half directly in colander.

Scrub carrot, then coarsely grate. Trim snow peas, then halve lengthwise. Finely chop 2 teaspoons garlic. Coarsely chop all of the peanuts.

Squeeze 1 tablespoon lime juice into a small bowl. Add teriyaki and a half tablespoon vinegar, whisking to combine. Cut any remaining lime into wedges.

In a separate small bowl, beat the eggs with a pinch of salt . Heat 2 teaspoons oil in a large nonstick skillet over medium-high. Add eggs and cook, stirring gently, until scrambled. Transfer to a cutting board; let cool slightly, then coarsely chop. Wipe out skillet.

Heat 2 tablespoons oil in same skillet over medium-high. Add snow peas, grated carrot, chopped garlic, and a pinch each of salt and pepper. Cook, stirring constantly, until fragrant and crisp-tender. Transfer veggies to a plate.

Add noodles, teriyaki mixture, and 1 cup water to same skillet; cook over high heat, tossing frequently, until liquid is nearly evaporated. Add eggs and veggies; cook until warm, about 1 minute.

Serve veggie pad thai with chopped peanuts sprinkled over top and any lime wedges alongside. Enjoy!


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