Garlic Scallion Rice Noodles with Carrots
Garlic scallion rice noodles with carrots is exactly what I want when I’m craving take-out…and ready even faster than they can deliver!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 cup sliced scallions greens & whites
- 1/4 cup flavorless oil like avocado or sunflower seed
- 1 tbsp coconut aminos
- 6 cloves garlic minced
- 1 tsp sherry or marsala wine
- 1 tsp red pepper flakes
- 2 tbsp flavorless oil to cook the carrots
- 4 large carrots multicolored
- 14 oz. pad thai noodles
Mix the scallions, oil, coconut aminos, garlic, sherry/marsala, and red pepper flakes in a bowl. Set aside.
Bring a pot of water to boil.
In the meantime, heat 2 tbsp of oil in a pan over medium high heat. Add the carrots. Cook 5-10 minutes until you reach the tenderness you like in the veggies. Add the scallion mixture. Mix well. Turn off the heat.
Add the noodles to your boiling water. Cook per the package. Drain. Add to the pan with the carrots and scallions. Stir well to coat and serve!
Calories: 593kcal | Carbohydrates: 93g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Sodium: 328mg | Potassium: 356mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12425IU | Vitamin C: 10.4mg | Calcium: 68mg | Iron: 1.4mg