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Spring Peanut Pad Thai
spring peanut pad thai recpieNeed a change in cuisine? Asparagus, green peas and ginger-peanut sauce make this nutrient-dense pad thai a flavorful meal. This meatless recipe packs 25g protein per serving. Make it your own by adding additional vegetables.
Tip: Prepare all ingredients before prior to cooking, for a quick, throw together meal.
Ingredients
8 ounces flat brown rice noodles
1 tablespoon canola oil
⅓ cup chopped scallions
2 cloves garlic, minced
2 large eggs, lightly beaten
8 ounces trimmed asparagus, cut into 1-inch pieces
1 cup frozen peas
1 large lime, juiced (about 2 tablespoons juice)
½ cup roasted peanuts, lightly salted, roughly chopped
¼ cup cilantro, chopped
Dressing:
¼ cup creamy peanut butter
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon brown sugar
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
¼ teaspoon crushed red pepper flakes
¼ cup hot water

Directions
Prepare rice noodles according to package instructions. Pour noodles into a colander and let drain.
Meanwhile, make sauce by whisking peanut butter, ginger, garlic, brown sugar, rice vinegar, soy sauce, sesame oil and crushed red pepper flakes in a medium bowl.
Slowly whisk in hot water and stir until sauce is blended. Set aside.
In a large skillet, heat canola oil over medium heat. Add scallions and cook 1 to 2 minutes. Add garlic and cook for 30 seconds. Pour in eggs and stir to scramble for about 2 minutes or until soft. Add asparagus and peas and cook for 3 to 5 minutes, stirring often, until asparagus is tender.
Add drained noodles and sauce and cook for 1 to 2 minutes, tossing until the liquid has been absorbed. Stir in lime juice.
Transfer cooked noodles and vegetables to a large platter or bowl and garnish with peanuts and cilantro. Serve immediately. Serves 6.

Nutrition Information
Serving size: 2 cups (350 grams)
calories 232; Total Fat 3g; sodium 227mg; Carbs 24g; Fiber 3g; Sugar 5g; Protein 25g;

Reference: http://www.foodandnutrition.org/March-April-2016/Spring-Peanut-Pad-Thai/



Blog post provided by:
Katie Foster, RDN, LD
Nutrition Services
Hannibal Regional

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