Vegetable Pad Thai

Ingredients

• 2 tbsp fish sauce
• 2 tsp minced garlic
• 1 tbsp Thai sweet chili sauce
• 2 tbsp lite soy sauce
• 1 oz dry roasted peanuts
• 2 cups fresh cilantro leaves
• 2/3 cup bean sprouts
• 2 1/4 cups shredded carrots
• 1 red bell pepper
• 6 cups mustard greens
• 3 jumbo eggs
• 2 tbsps canola oil
• 2 limes
• 2 tsps grated ginger
• 6 small scallions
• 8 oz flat rice stick noodles

Directions

1. Bring 6 cups of water to a boil in a large saucepan; add noodles, stir to separate, then cover and remove from heat. Let stand 4 minutes, stirring once or twice, until softened. Drain; rinse with cold water. In a small cup, combine chili sauce, soy sauce, fish sauce, and lime juice .
2. Heat 1 1/2 tablespoons of the oil in a large non-stick skillet or wok over medium-high heat. Add garlic and ginger; sauté 30 seconds or until fragrant. Add greens and cover with lid for 2 minutes or until wilted. Add bell pepper, carrots, and scallions; stir-fry 4 minutes or until vegetables are crisp-tender. Remove vegetables to a bowl.
3. Return skillet to heat. Add remaining oil. When hot, add eggs and scramble just until set. Add to bowl with vegetables.
4. Return skillet to heat and add chili-sauce mixture and bring to a boil. Add noodles; gently toss, using a pasta fork, for 1 minute, to coat. Return vegetables and eggs to skillet. Cook, tossing with pasta fork, for 3 minutes or until hot and noodles are tender. Stir in bean sprouts, if desired.
5. Transfer to a serving bowl with cilantro and toss. Top with peanuts, if desired. Serve with lime wedges.