Vegetable Pad Thai with Tinkerbell Peppers, Peanuts & Thai Basil

Vegetable Pad Thai

with Tinkerbell Peppers, Peanuts & Thai Basil

Group Created with Sketch. 35 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving

Pad Thai is a popular stir-fried dish that combines springy, absorbent rice noodles, flavorful sauce, eggs and vegetables—plus a dash of citrus. In this recipe, we’re preparing a quick summer pad Thai with seasonal tinkerbell peppers, whose vibrant colors brighten up each bowl. Our garnishes of chopped peanuts and fragrant Thai basil perfectly complement the delicious peanut-hoisin sauce.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the limes. Peel and finely chop the garlic and ginger. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings. Peel the carrots and grate on the large side of a box grater. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts.

Beat the eggs & make the sauce:
2 Beat the eggs & make the sauce:

Crack the eggs into a medium bowl; beat until smooth. Set aside. In a separate medium bowl, combine the hoisin sauce, peanut butter, sweet chili sauce, the juice of 4 lime wedges and ¼ cup of water; whisk until smooth.

Cook the noodles:
3 Cook the noodles:

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to stop the cooking process.

Cook the vegetables:
4 Cook the vegetables:

While the noodles cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the peppers are slightly softened. Add the carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are slightly softened.

Add the eggs:
5 Add the eggs:

Using a spoon, move the vegetables to 1 side of the pot. Add 1 teaspoon of olive oil to the other side of the pot; once hot, add the beaten eggs; season with salt and pepper. Cook, frequently stirring the eggs, 1 to 2 minutes, or until just cooked through. Stir the vegetables and eggs to thoroughly combine.

Finish the pad Thai & serve your dish:
6 Finish the pad Thai & serve your dish:

Rinse the cooked noodles under warm water to loosen; drain thoroughly. Add the rinsed noodles and sauce to the pot of vegetables and eggs. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide the finished pad Thai between 4 dishes. Garnish with the basil (tearing any larger leaves just before adding) and peanuts. Serve with the remaining lime wedges on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the limes. Peel and finely chop the garlic and ginger. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings. Peel the carrots and grate on the large side of a box grater. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts.

2 Beat the eggs & make the sauce:

Crack the eggs into a medium bowl; beat until smooth. Set aside. In a separate medium bowl, combine the hoisin sauce, peanut butter, sweet chili sauce, the juice of 4 lime wedges and ¼ cup of water; whisk until smooth.

Beat the eggs & make the sauce:
Cook the noodles:
3 Cook the noodles:

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to stop the cooking process.

4 Cook the vegetables:

While the noodles cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the peppers are slightly softened. Add the carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are slightly softened.

Cook the vegetables:
Add the eggs:
5 Add the eggs:

Using a spoon, move the vegetables to 1 side of the pot. Add 1 teaspoon of olive oil to the other side of the pot; once hot, add the beaten eggs; season with salt and pepper. Cook, frequently stirring the eggs, 1 to 2 minutes, or until just cooked through. Stir the vegetables and eggs to thoroughly combine.

6 Finish the pad Thai & serve your dish:

Rinse the cooked noodles under warm water to loosen; drain thoroughly. Add the rinsed noodles and sauce to the pot of vegetables and eggs. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide the finished pad Thai between 4 dishes. Garnish with the basil (tearing any larger leaves just before adding) and peanuts. Serve with the remaining lime wedges on the side. Enjoy!