14 Ingredients
  • 1 (8 oz.) package pad Thai rice-stick noodles
  • 1 (1 lb.) bag frozen Asian stir-fry vegetables
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon red curry paste
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons lime juice
  • 5 tablespoons peanut oil
  • 1 pound beef sirloin or flank steak, sliced 1/4-inch thick
  • 1 red bell pepper, sliced into 1/4-inch strips
  • 6 scallions, sliced (1 cup)
  • 1/2 pound bean sprouts (2 cups), optional
  • 1/2 cup roasted, unsalted peanuts, chopped (3 oz.), optional
Nutrition
285
14% daily value
10 servings
                                       
                                            balanced, low-​sugar, dairy-​free
     

Fat

21% 14

Saturated

19% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

9% 27

Carbs (net)

- 24

Fiber

11% 3

Sugars

- 1

Sugars, added

- 0

Protein

25% 13

Cholesterol

12% 36

Sodium

10% 228

Calcium

4% 39

Magnesium

7% 30

Potassium

9% 324

Iron

9% 2

Zinc

14% 2

Phosphorus

23% 158

Vitamin A

16% 140

Vitamin C

39% 23

Thiamin (B1)

7% 0

Riboflavin (B2)

6% 0

Niacin (B3)

19% 4

Vitamin B6

17% 0

Folate equivalent (total)

8% 32

Folate (food)

- 32

Folic acid

- 0

Vitamin B12

8% 1

Vitamin D

- 0

Vitamin E

8% 2

Vitamin K

27% 21
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