Each serving of this pad thai is bulked-up with extra veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown rice pad thai noodles to add an additional 3 grams fiber to each serving.

Beef Pad Thai

Serves 4

Active Time: 20 minutes

Total Time: 20 minutes

8 ounces pad thai rice noodles, preferably brown rice noodles

2 teaspoons canola oil

3/4 pound lean ground beef

2 cups stringless snap peas

2 cups matchstick carrots

1/2 cup chopped scallions

1/2 cup pad thai sauce

Chopped peanuts, for garnish

Lime wedges, for garnish

Bring a pot of water to a boil over high heat. Add noodles, and cook for 2 minutes less than package directions. Drain, reserving 1 cup cooking liquid.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until browned, 4 to 5 minutes. Add snap peas, carrots and scallions; cook, stirring often, until the peas are bright green, 2 to 3 minutes.

Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low and simmer, adding more of the reserved cooking liquid to moisten if necessary. Cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot, sprinkle with chopped peanuts and lime wedges, if desired.

Recipe nutrition: Per serving: 465 Calories, Total Fat: 13 g, Saturated Fat: 4 g, Cholesterol: 55 mg, Carbohydrates: 65 g, Fiber: 6 g, Total Sugars: 14 g, Added Sugars: 10 g, Protein: 23 g, Sodium: 894 mg, Potassium: 486 mg, Folate: 33 mcg, Calcium: 45 mg

Carbohydrate Servings 4 1/2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)