Pad Thai

Ingredients

• 3 tablespoons brown sugar, lightly packed
• 3 tablespoons water
• 3 tablespoons apple cider vinegar
• ½ tablespoon fish sauce (optional)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon vegetable oil
• 3 cloves garlic, roughly chopped
• 1 large shallot, diced
• 1 cup daikon radish, finely diced*
• 1 teaspoon crushed red pepper
• 2 eggs
• 2 cups bean sprouts, loosely packed
• 10 stalks chives, chopped
• ¼ cup unsalted roasted peanuts, roughly chopped (optional)
• 1 tablespoon lime juice
• 1 (14 ounce) box brown rice noodles

Directions

1. In a saucepan over medium heat, add sugar, water, vinegar, fish sauce, and soy sauce. Bring to a simmer, then turn off heat and let stand.
2. Cook rice noodles according to package directions.
3. While noodles are cooking, heat oil in a medium saute pan over medium heat. Add garlic, shallot, radish, and crushed red pepper. Cook until fragrant and golden, about 5 minutes.
4. Cut cooked rice noodles in half using scissors, and add them to saute pan with brown sugar sauce. Toss until well-combined.
5. Push noodles to one side of pan, and add eggs to empty side of pan. Scramble until cooked, then mix in noodles.
6. Add bean sprouts, chives, peanuts, and lime juice, and toss well. Serve and enjoy hot.

Nutrition Information

Nutrients	Amount
Calories	440
Total Fat	10 g
Saturated Fat	2 g
Cholesterol	75 mg
Sodium	320 mg
Total Carbohydrates	77 g
Dietary Fiber	3 g
Total Sugars	11 g
Added Sugars included
Protein	12 g

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