Pad Thai with Broccoli & Water Chestnuts

Pad Thai

with Broccoli & Water Chestnuts

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
530
FAT
2g
CARBOHYDRATES
115g
PROTEIN
10g

MAIN INGREDIENTS

  1. 6 oz broccoli florets
  2. 1 carrot
  3. 1 scallion
  4. 1 lime
  5. ½ cup water chestnuts
  6. 7 oz rice noodles
  7. ¼ cup tamarind pad Thai sauce
  8. 1 tbsp chile garlic sauce
  9. 2 tbsp crispy onions
  10. 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: Soy, Wheat
Nutrition

TOOLS

  • Large pot
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Bring a large pot of salted water to a boil for the rice noodles. Chop the broccoli florets into bite-sized pieces. Peel and thinly slice the carrot. Thinly slice the scallion. Halve the lime and cut half into wedges. Drain the water chestnuts.
2
Cook the noodles
Add the rice noodles to the boiling water and remove from heat. Cook the noodles, stirring occasionally, until al dente, about 8 to 10 minutes. Drain and rinse under cool water to stop the cooking process.
3
Sauté the vegetables
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the chopped broccoli florets, sliced carrots, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 to 5 minutes.
4
Add the noodles and sauce
Add the water chestnuts, cooked rice noodles, tamarind pad Thai sauce, and as much of the chile garlic sauce as you’d like to the skillet with the vegetables. Toss noodles until well coated, and cook until the sauce is mostly absorbed and “sticky”, about 1 to 3 minutes.
5
Serve
Add the juice from half the lime to skillet and toss noodles once more. Divide the pad Thai with broccoli and water chestnuts between large plates and top with sliced scallions and crispy onions. Serve with lime wedges. Enjoy!