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15-Minute Cheater’s Pad Thai
Your favorite Thai takeout joint makes it look so simple. On those nights when you’re craving pad Thai, try this 15-minute cheater’s version instead. It’s quick and easy enough for weeknights, but fancy enough for Saturday night with a glass of wine.
4 servings
1 pound wide rice noodles
2 tablespoons vegetable or peanut oil
1 bunch green onions, thinly sliced
1 tablespoon grated ginger
1 pound ground pork
½ cup chicken broth
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
2 teaspoons sriracha
3 cups mustard greens, roughly torn
½ cup bean sprouts
½ cup chopped peanuts
1. Fill a medium pot with water and bring to a boil over medium heat. Place the noodles in a large bowl and cover with the boiling water. Let sit until tender, 5 to 7 minutes.
2. Meanwhile, heat the oil in a large skillet. Add the green onions and ginger; cook until softened, about 2 minutes. Add the pork and cook until it’s well browned, about 5 minutes.
3. Add the chicken broth, soy sauce, rice vinegar and sriracha to the skillet. Bring the mixture to a simmer over medium heat and cook until reduced slightly, about 3 minutes.
4. Add the mustard greens and toss until wilted, 1 minute. Add the softened rice noodles and toss well to combine. Garnish with bean sprouts and peanuts.
916 calories
41g fat
100g carbs
34g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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