Vegan Vegetable Pad Thai Recipe

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Vegan Vegetable Pad Thai Recipe
4 Servings, 1-1/2 cups per serving | 8 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 box (8oz.) brown rice noodles
  • 2 tablespoons Sucanat
  • juice from 1 lime
  • 3 tablespoons low sodium soy sauce
  • 1 scallion, white and green part separated and thinly sliced
  • 1 garlic clove, minced
  • 1 cup snow pea pods
  • 1 cup broccoli, chopped
  • 1/2 cup shredded carrots
  • 1 cup fresh cilantro, chopped
  • 1/4 cup low sodium peanuts, chopped

Instructions:

  1. Soak noodles according to package directions; drain and set aside.
  2. Whisk together Sucanat, lime juice and soy sauce.
  3. In a large skillet, place about 2-3 tablespoons of water (so the vegetables do not stick) and heat over medium-high. Add scallion whites/minced garlic and cook for about 30 seconds, until fragrant.
  4. Add snow peas, broccoli and carrots; stir until cooked through.
  5. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute.
  6. Serve topped with scallion greens, cilantro and peanuts.
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