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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
This easyGround Beef & Snap Pea Rice-Noodle Stir Frybrings takeout to your kitchen. Protein-rich ground beef and fiber-filled veggies and brown rice noodles are drenched in sweet and spicy pad Thai sauce. Chopped peanuts on top provide a nice crunch to each bite. Keep reading for expert tips, including how to save time in the kitchen preparing this dish.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients8ouncespad thai rice noodles, preferably brown rice noodles2teaspoonscanola oil¾poundlean ground beef2cupsstringless snap peas2cupsmatchstick carrots½cupchopped scallions½cuppad thai sauce (see Tip)Chopped peanuts and lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
8ouncespad thai rice noodles, preferably brown rice noodles
2teaspoonscanola oil
¾poundlean ground beef
2cupsstringless snap peas
2cupsmatchstick carrots
½cupchopped scallions
½cuppad thai sauce (see Tip)
Chopped peanuts and lime wedges for serving
DirectionsBring 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 if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.Frequently Asked QuestionsPad thai rice noodles are wider (almost an 1/8 of an inch or 3 millimeters), thicker and chewier than noodles such as rice noodles, rice stick noodles or vermicelli.Absolutely. Thin slices of chicken, shrimp or tofu would also work. The cooking time may vary.The best way to eat pad thai is steaming hot. It may still taste good cold, but the presentation and experience will be off as the noodles start sticking together.Slice the carrots along the length into pieces that are 2 or 3 inches long. Then slice those lengthwise so you end up with carrot planks, and then make thin cuts through each plank so they resemble thin matchsticks. You can speed up the process if you have a mandoline handy.If you can’t find stringless snap peas, all you have to do is bend back and break off a tiny portion of the stem end of the pea. The string will be attached to the broken piece. Pull that broken piece down the length of the pea, and the string will come along with it.Originally appeared: EatingWell.com, August 2018
Directions
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 if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.Frequently Asked QuestionsPad thai rice noodles are wider (almost an 1/8 of an inch or 3 millimeters), thicker and chewier than noodles such as rice noodles, rice stick noodles or vermicelli.Absolutely. Thin slices of chicken, shrimp or tofu would also work. The cooking time may vary.The best way to eat pad thai is steaming hot. It may still taste good cold, but the presentation and experience will be off as the noodles start sticking together.Slice the carrots along the length into pieces that are 2 or 3 inches long. Then slice those lengthwise so you end up with carrot planks, and then make thin cuts through each plank so they resemble thin matchsticks. You can speed up the process if you have a mandoline handy.If you can’t find stringless snap peas, all you have to do is bend back and break off a tiny portion of the stem end of the pea. The string will be attached to the broken piece. Pull that broken piece down the length of the pea, and the string will come along with it.
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 if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.
Frequently Asked QuestionsPad thai rice noodles are wider (almost an 1/8 of an inch or 3 millimeters), thicker and chewier than noodles such as rice noodles, rice stick noodles or vermicelli.Absolutely. Thin slices of chicken, shrimp or tofu would also work. The cooking time may vary.The best way to eat pad thai is steaming hot. It may still taste good cold, but the presentation and experience will be off as the noodles start sticking together.Slice the carrots along the length into pieces that are 2 or 3 inches long. Then slice those lengthwise so you end up with carrot planks, and then make thin cuts through each plank so they resemble thin matchsticks. You can speed up the process if you have a mandoline handy.If you can’t find stringless snap peas, all you have to do is bend back and break off a tiny portion of the stem end of the pea. The string will be attached to the broken piece. Pull that broken piece down the length of the pea, and the string will come along with it.
Frequently Asked Questions
Pad thai rice noodles are wider (almost an 1/8 of an inch or 3 millimeters), thicker and chewier than noodles such as rice noodles, rice stick noodles or vermicelli.
Absolutely. Thin slices of chicken, shrimp or tofu would also work. The cooking time may vary.
The best way to eat pad thai is steaming hot. It may still taste good cold, but the presentation and experience will be off as the noodles start sticking together.
Slice the carrots along the length into pieces that are 2 or 3 inches long. Then slice those lengthwise so you end up with carrot planks, and then make thin cuts through each plank so they resemble thin matchsticks. You can speed up the process if you have a mandoline handy.
If you can’t find stringless snap peas, all you have to do is bend back and break off a tiny portion of the stem end of the pea. The string will be attached to the broken piece. Pull that broken piece down the length of the pea, and the string will come along with it.
Originally appeared: EatingWell.com, August 2018
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Nutrition Facts(per serving)465Calories13gFat65gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
