Eggplant + SwEEt pEaS + aSparaguS
Thai Veggie Noodle STir-Fry
8 oz rice noodles
2 tsp canola oil
1 small eggplant,
cut in half-moons
½ cup frozen
sweet peas
½ cup chopped
asparagus
4 scallions,
chopped
4 oz smoked tofu,
cubed
¼ cup pad thai
sauce
1 red Thai chili,
sliced
1 / Cook rice noodles according to package directions and drain.
2 / In a large skillet over medium heat, warm oil. Add eggplant and cook, stirring, until tender, 3 minutes. Add peas, asparagus, and scallions; cook 3 minutes more. Add cooked noodles, tofu, and sauce to the pan and toss to combine. Top with chili.
Makes 4 servings Per serving: 330 cal, 3 g fat (0.5 g sat), 62 g carbs, 9 g sugar, 520 mg sodium, 5 g…
