Beef Pad Thai
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.Advertisement
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.
Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.
Tip: Bottled pad thai sauce is high in both sodium and added sugar but try and find a brand with less than 560 mg of sodium per serving (like Thai Kitchen Pad Thai Sauce).
3 starch, 2 1/2 lean protein, 1 1/2 vegetable, 1 other carbohydrate, 1/2 fat