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
475
24% daily value
6 servings
                                       
                                            balanced, low-​sugar, dairy-​free
     

Fat

35% 23

Saturated

32% 6

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 4

Carbs

15% 45

Carbs (net)

- 40

Fiber

19% 5

Sugars

- 1

Sugars, added

- 0

Protein

42% 21

Cholesterol

20% 59

Sodium

16% 380

Calcium

6% 64

Magnesium

12% 49

Potassium

11% 540

Iron

15% 3

Zinc

32% 4

Phosphorus

38% 263

Vitamin A

26% 233

Vitamin C

43% 39

Thiamin (B1)

14% 0

Riboflavin (B2)

14% 0

Niacin (B3)

40% 6

Vitamin B6

45% 1

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

35% 1

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

30% 36

Sugar alcohols

- 0

Water

- 163
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