GOOD TO KNOW Although this version of a classic Thai noodle dish is vegetarian, we’ve added a little optional protein in the form of scrambled egg. You could add thinly sliced poached chicken breast instead; add chicken to the skillet in step 3, tossing to coat with sauce.

　　

Ingredients

serves 4

　　8 ounces flat, wide rice noodles

　　2 tablespoons dark-brown sugar

　　2 tablespoons fresh lime juice, plus lime wedges for serving

　　3 tablespoons soy sauce

　　2 teaspoons vegetable oil, such as safflower

　　3 scallions, trimmed, white and green parts separated and thinly sliced

　　1 garlic clove, minced

　　2 large eggs, lightly beaten (optional)

　　1/2 cup fresh cilantro leaves, for garnish

　　1/4 cup chopped roasted, salted peanuts, for garnish

　　

Step 1

Soak noodles according to package instructions, then drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

　　

Step 2

In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic; cook, stirring constantly, until fragrant, 30 seconds. Add eggs, if using, and cook, scraping skillet with a heatproof flexible spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. (If not using eggs, leave scallion-white mixture in skillet.)

　　

Step 3

Add noodles and soy sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Divide noodles among four shallow bowls; garnish with cilantro and peanuts, and serve with lime wedges.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 315

　　

Step 6

Fat: 7g (0.9g Saturated Fat)

　　

Step 7

Protein: 3.6g

　　

Step 8

Carbohydrates: 60.5g

　　

Step 9

Fiber: 1.4g

　　Everyday Food: Light