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Beef Pad Thai
“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.”
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 (see Tip)
Chopped peanuts and lime wedges for serving
1Bring 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.
2Meanwhile, 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.
3Add 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).