Beef Pad Thai

by Kensie Kimball

Ingredients

  • 8 ounces pad Thai rice noodles, preferably brown rice noodles
  • 2 teaspoons canola oil
  • ¾ pound lean ground beef
  • 2 cups stringless snap peas
  • 2 cups matchstick carrots
  • ½ cup pad Thai sauce
  • Chopped peanuts and lime wedges for serving

Instructions

  • Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
  • Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten of necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot chopped peanuts and lime wedges.
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