Spring Vegetable Pad Thai

This is great with rice noodles or shirataki noodles if you’re watching your calories.

  • 1 bunch Asparagus, sliced diagonally
  • 6 ounces Mushrooms, sliced
  • 1 cup Frozen Green Peas
  • 2 cloves Garlic, crushed
  • 4 Eggs
  • 3 tablespoons Canola Oil
  • 1 Green Onion, diced
  • 1 bag Tofu Shirataki Noodles, rinsed
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Low Sodium Soy Sauce
  • 1 teaspoon Paprika
  • 1 teaspoon Rice Vinegar
  • 1 teaspoon Sriracha, or more to taste
  • 1⁄4 cup Peanuts, crushed

In a skillet, add 1/2 tbs of the oil and over medium high heat saute the asparagus and mushrooms with a little salt and pepper. Add green peas and cook an additional 3-5 minutes. Remove the skillet from the heat.

In a wok or large skillet, heat the remaining oil over medium high heat. Add the garlic and stir for about 15 seconds. Add the eggs and scramble until just done.
Ingredients:

Reduce the heat to medium low and add the drained noodles. Working quickly, stir the noodles around to coat with the egg and garlic. Then add the fish sauce, soy sauce, vinegar, paprika and green onions. Toss to mix everything up and then add the asparagus.
Ingredients:

Give the noodles one more toss to incorporate the asparagus fully. Continue cooking until the mixture starts to get a little dry. Remove from the heat and top with the crushed peanuts. Add more Sriracha or seasoning as needed.

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