Beef Pad Thai

Beef Pad Thai

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From the EatingWell Kitchen

We've bulked up the serving size of beef pad Thai by adding in lots of healthy veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown rice pad Thai noodles to add an additional 3 grams fiber to each serving.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces pad Thai rice noodles, preferably brown rice noodles
  • 2 teaspoons canola oil
  • ¾ pound lean ground beef
  • 2 cups stringless snap peas
  • 2 cups matchstick carrots
  • ½ cup chopped scallions
  • ½ cup pad Thai sauce
  • Chopped peanuts and lime wedges for serving

Preparation

  • Prep

  • Ready In

  1. Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon until browned, 4 to 5 minutes. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
  3. Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low and simmer, adding more of the reserved cooking liquid to moisten if necessary. Cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 465 calories; 13 g fat(4 g sat); 6 g fiber; 65 g carbohydrates; 23 g protein; 33 mcg folate; 55 mg cholesterol; 14 g sugars; 10 g added sugars; 6,493 IU vitamin A; 23 mg vitamin C; 45 mg calcium; 4 mg iron; 894 mg sodium; 486 mg potassium
  • Nutrition Bonus: Vitamin A (130% daily value), Vitamin C (38% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 2½ lean protein, 1½ vegetable, 1 other carbohydrate, ½ fat

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