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Pad Thai was created in the 1930s in Thailand by Plaek Phibunsongkhram, who was the prime minister at the time. Noodles are economical to produce and could be dried and kept for long periods of time. The amount of rice used to make noodles was 50 per cent of what would be consumed if it was eaten unprocessed, so noodles essentially doubled Thailand’s rice stores. Colorful vegetables stir-fried with rice noodles and a lip-smacking sauce make this a delicious and easy alternative to take-out.
Prepare noodles according to package directions. Drain and rinse with cold water; set aside.
In small bowl, combine vegetable broth, Maggi Liquid seasoning, brown sugar, lime juice, sambal oelek, fish sauce, garlic and ginger; set aside.
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.
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.
Divide among plates; top with bean sprouts, cilantro and green onions. Serve with lime wedges on the side.
For a crunchy addition, garnish with peanuts.