Ingredients

• 12 oz thick rice noodles
• 1/2 cup sodium-reduced vegetable broth
• 4 tbsp Maggi Liquid seasoning
• 3 tbsp brown sugar
• 3 tbsp lime juice
• 2 tbsp sambal oelek chili paste
• 1 tbsp fish sauce
• 1 tsp minced garlic
• 1 tsp minced fresh ginger
• 3 tbsp vegetable oil
• 5 eggs
• 2 cups shredded red cabbage
• 1 white onion, sliced
• 1 carrot, cut into matchsticks
• 1 zucchini, cut into matchsticks
• 1 red bell pepper, cut into matchsticks
• 1/2 cup bean sprouts
• 1/4 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• Lime wedges, for serving
• 1 carrot, cut into matchsticks

Preparations

1. Prepare noodles according to package directions. Drain and rinse with cold water; set aside.
2. In small bowl, combine vegetable broth, Maggi Liquid seasoning, brown sugar, lime juice, sambal oelek, fish sauce, garlic and ginger; set aside.
3. Heat oil in large skillet set over medium-high heat; cook eggs, stirring gently, for 3 to 5 minutes or until scrambled and cooked through; set aside.
4. Stir-fry cabbage, onion, carrot, zucchini, bell pepper and bean sprouts for 3 to 5 minutes or until tender-crisp. Add noodles and broth mixture to skillet; cook, stirring, for 8 to 10 minutes or until heated through and well combined. Stir in scrambled eggs.
5. Divide among plates; top with bean sprouts, cilantro and green onions. Serve with lime wedges on the side.

Tips

• For a crunchy addition, garnish with peanuts.
• Add fried tofu for extra plant-based protein.
• For authentic Thai cooking, cook in a wok rather than a skillet.
• For vegan pad Thai, substitute soy sauce for fish sauce and omit eggs.
• Enjoy your dish with chopsticks for an authentic Thai feel.

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