Looking for a meal that is under 500 calories? Why not try this Vegetable Pad Thai recipe!

Calories per serving: 393
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

INGREDIENTS:
1/2 lbs. flat rice stick noodles
1/3 cup Thai sweet chili sauce
2 tbsp low-sodium soy sauce
2 tbsp fish sauce
2 limes, juiced
1 lime, cut into wedges
2 tbsp canola oil
2 tsp minced garlic
2 tsp grated fresh ginger
6 cups of small pieces of mustard greens, stems discarded
1 large red bell pepper, cut in thin strips
2 cups shredded carrots
6 thinly sliced scallions
3 large eggs, lightly beaten
Bean sprouts, optional
2 cups fresh cilantro
Chopped dry roasted peanuts, for garnish, optional

DIRECTIONS
1. Bring 6 cups of water to a boil in a saucepan. Add noodles, stirring to separate before covering and remove from heat. Let stand 4 minutes. Be sure to stir a couple of times until softened. Drain and rinse with cold water.

2. Combine chili sauce, soy sauce, fish sauce, and lime juice in a small cup.

3. Heat 1 1/2 tbsp of the oil in a large nonstick skillet or wok over medium-high heat. Add ginger and garlic; sauté 30 seconds or until fragrant. Add the greens and cover with lid for 2 minutes or until wilted. Then add the bell pepper, carrots, and scallions to the pan. Stir-fry these for 4 minutes or until vegetables are crisp-tender. Remove to a bowl.

4. Put the skillet back on the heat and add the remaining oil. When it gets hot, add the eggs and scramble just until set. Add them to the bowl with vegetables.

5. Put your skillet back on the heat and add the chili-sauce mixture; bringing to a boil. Then add the noodles and gently toss for 1 minute, to coat. Put the vegetables and eggs in skillet mixture. Cook while tossing with a pasta for 3 minutes, or until hot and noodles are tender. Stir in bean sprouts, if desired.

6. Transfer to a large bowl with cilantro and toss together. Top with peanuts, if you want. Serve with lime wedges.