Spring Vegetable Pad Thai

A colorful and flavorful Pad Thai dish that is full of spring vegetables, ideal for a light lunch.

Ingredients:

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup sugar snap peas, trimmed
• 1 cup asparagus spears, cut into 2-inch pieces
• 2 eggs, beaten
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped roasted peanuts
• Lime wedges for serving

Instructions:

Following the directions on the package, cook the rice noodles, then drain and set them aside

Heat the vegetable oil in a big skillet or wok over medium-high heat

Stir-fry the onion slices and minced garlic for one to two minutes, or until the onion begins to soften

Add the sugar snap peas, asparagus, and sliced bell peppers, both red and yellow

The veggies should be crisp-tender after another three to four minutes of stir-frying

Pour the beaten eggs into the skillet from the other side after pushing the vegetables to one side

Once the eggs are cooked through, scramble them and mix them with the vegetables

Toss everything together in the skillet after adding the cooked rice noodles

Add the chopped mint and cilantro, stir, and cook for an additional two minutes

Arrange the Pad Thai onto individual serving dishes and top with finely chopped roasted peanuts

Serve the Pad Thai with wedges of lime to squeeze over it

Savor your mouthwatering Pad Thai with Spring Vegetables