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Elisabeth Hasselbeck's Veggie Pad Thai

www.doctoroz.com
  • minutes
  • Serves 4

INGREDIENTS

1/2 lb

gluten-free wide rice noodles

1/3 cup

fresh lime juice

3 tbsp

gluten-free fish sauce

1 tbsp

gluten-free rice vinegar

1 tbsp

granulated sugar

1 tbsp

gluten-free sweet chili sauce

1 tbsp

canola oil

1

shallot, finely minced

2

garlic cloves, finely minced

1 tsp

olive oil

2

eggs, lightly beaten

1/4 cup

unsalted roasted peanuts, coarsely chopped

2 cups

bean sprouts

4

scallions, thinly sliced (using both white and green parts)

1/2 cup

packed fresh cilantro leaves, chopped