Active Ashley's Kitchen

Pad Thai is without a doubt one of my favorite foods.  This is a veggie loaded version that tastes great when you are in a vegetarian mood. 

Recipe adapted from Food Network

Ingredients:

½ cup low sodium soy sauce

¼ cup brown sugar

¼ cup natural or reduced fat peanut butter or 1 scoop powdered peanut butter for a lighter version

1 tablespoons fish sauce

2 tablespoons chile garlic sauce

3 limes, zested and juiced

4 scallions sliced thin whites and green separated

4 cloves garlic

3 tablespoons minced fresh ginger

Olive oil spray

1 cup sliced cremini mushrooms

1 cup shiitake mushrooms

1 bunch asparagus cut into 1 inch segments

1 bell pepper sliced thin

1 large egg beaten or egg whites from 2-3 eggs

1 cup bean sprouts rinsed

½ cup chopped unsalted peanuts

¼ cup fresh cilantro

¼ cup vegetable broth

Directions:

Sauce-

1. Combine the soy sauce, brown sugar, peanut butter, fish sauce, chili, garlic sauce, lime juice, and lime zest in a blender or food processor.  Pulse to mix.
2. Add whites of scallions, garlic, ginger.  Pulse for 15-20 seconds. Set aside.

Pad Thai-

1. Spray a nonstick skillet with olive oil spray.  Add mushrooms and ¼ cup vegetable broth cooking on medium heat until they brown.  Cook 2 minutes. 
2. Add asparagus and bell pepper.  Cook for another minute stirring often.
3. Push the veggies to the outer edge of the skillet.  Add the egg and allow it to scramble.
4. Mix vegetables in with the egg.
5. Add the sauce and toss to combine.  Add ¼ cup water if needed to thin the sauce.
6. Remove from heat and add the bean sprouts.
7. Top with peanuts, cilantro, scallions.
8. Optional: Cook rice noodles according to package directions and add with the sauce.