If there can be anything negative said about take-out, it’s that it can be a little high in sodium content. That’s not the case with Skinny Beef Pad Thai, which reduces the salt and helps keep the fat on the low side; it’s so easy to keep your waistline in check with this on the menu! Plus, the Pad Thai noodles are still as tender and the sauce still as enticingly nutty and sweet as ever! And that lean ground beef… mmm, so savory and juicy! Skinny Beef Pad Thai really does it all and then some!
Ingredients
- 8 ounces Pad Thai rice noodles, preferably brown rice noodles
- 2 teaspoons canola oil
- 3/4 pound lean ground beef
- 2 cups stringless snap peas
- 2 cups matchstick carrots
- 1/2 cup scallions, chopped
- 1/2 cup Pad Thai sauce
- peanuts, optional, chopped, to taste, for serving
- lime wedges, optional, to taste, for serving
Directions
Step 1 –Bring a pot of water to a boil and cook the noodles according to the package directions.
Step 2 –Reserve 1 cup of the pasta water and drain the noodles.
Step 3 –Heat the oil in a large nonstick skillet over medium-high heat.
Step 4 –Add the beef to the oil and cook, crumbling it with a wooden spoon, until it has browned, about 4-5 minutes.
Step 5 –Add the snap peas, the carrots, and the scallions to the beef and cook, stirring often, until the peas are bright green, about 2-3 minutes.
Step 6 –Add the sauce, the cooked noodles, and 1/2 of the reserved pasta water together in the skillet and stir it with tongs until everything is coated.
Step 7 –Reduce the heat to medium-low and simmer, adding more of the reserved pasta water as needed to moisten the mixture and stirring occasionally, until the vegetables are crisp-tender, about 2-3 minutes.
Step 8 –Serve the Pad Thai hot with the peanuts and the lime wedges.
