One Pan pad thai with hidden veggies

Ingredients: serves 4
- ½ box Pad Thai rice noodles (i used Annie Chun’s)
- 1 tbsp oil

-  ½ yellow onion, chopped
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 2 carrots, peeled into ribbons
- 1 red bell pepper, thinly sliced
- 1 12 oz bag frozen zucchini noodles, microwaved and drained
- 1 lbs lean beef, thinly sliced
- 1 packet (7 oz) Pad Thai sauce (e.g., Passage to Asia)
- Soy sauce, salt, and pepper to taste
- Garnish: chopped green onion, chopped cilantro, crushed peanuts

Instructions:
1. Cook the rice noodles until just al dente according to package instructions, then drain and set aside.

2. In a large skillet or wok, heat oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.

3. Add carrots and bell pepper to the pan and cook until just tender.

4. Microwave the zucchini noodles according to package instructions, then drain well and add them to the pan with the other vegetables. Sauté briefly to remove excess moisture, then remove all the vegetables from the pan and set aside.

5. In the same pan, cook the sliced beef until browned and fully cooked.

6. Add the al dente noodles to the pan with the beef, then return the cooked vegetables.

7. Pour in the Pad Thai sauce and toss everything together until well mixed and heated through. Adjust the seasoning with soy sauce, salt, and pepper to taste.

8. Garnish with green onion, cilantro, and crushed peanuts before serving.

Macros: 409 kcal, 28 g/pro, 44 g/carbs, 12 g/fat, 3 g/fiber 

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