ground beef and snap pea rice noodle stir fry

Beef

Ground Beef & Snap Pea Rice Noodle Stir Fry

We've bulked up the serving size of this pad thai-inspired stir-fry by adding in lots of veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown-rice pad thai noodles to add another 3 grams of fiber to each serving.

Ingredients

8 ounces pad thai rice noodles, preferably brown rice noodles
2 teaspoons neutral oil, such as canola or avocado
¾ pound lean ground beef
2 cups stringless snap peas
2 cups matchstick carrots
½ cup chopped scallions
½ cup pad thai sauce (see tip)
chopped peanuts and lime wedges for serving

Directions

Bring a pot of water to a boil. Cook 8 ounces noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add ¾ pound beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add 2 cups snap peas, 2 cups carrots and ½ cup scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
Add ½ cup sauce, the noodles and about ½ of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.