Thai Noodles
My son LOVES Pad Thai but I like to sneak in extra veggies so here is what we have weekly at my house. And when you use gluten free soy sauce this meal is easy to make gluten free.
- Prep Time : 10 minutes
- Cook Time : 25 minutes
- Yield : 6 serving
Ingredients
- rice noodles - 1 package
- meat of choice (I use scallops or chicken( - 1 pound
- eggs, scrambled - 2
- baby corn - 1 can chopped in bite sized pieces
- bean spouts - 1 can drained chopped, or use fresh
- carrots, diced or sliced thinly - 4-5 large carrots
- cabbage, or red cabbage - 1 1/2 cups thinly slice
- Broccoli Diced - 1 head
- red chili sauce - 1 teaspoon or more to taste
- sweet chili sauce - 2-3 tablespoons
- soy sauce - 2-3 tablespoons
- pad thai sauce - 1 jar
- Medium Onion, Chopped - 1
- Mushrooms, halved - 16 oz
Instructions
Dice and slice all your veggies, scramble your eggs, cook your meat by saute or boiling, also cook the rice noodle according to the package. Put all the vegetables in a large pan with a little oil until tender. I add a little house seasoning (salt, pepper, and garlic salt) after a couple minutes and the vegetables are tender add in all other ingredients to the pan until everything is warm then serve. I like mine with a little lime juice and fresh micro greens.
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