with Broccoli & Water Chestnuts
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- 6 oz broccoli florets
- 1 carrot
- 1 scallion
- 1 lime
- ½ cup water chestnuts
- 7 oz rice noodles
- ¼ cup tamarind pad Thai sauce
- 1 tbsp chile garlic sauce
- 2 tbsp crispy onions
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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!