Artichoke Pad Thai

For a lighter take on the classic Thai dish, a can of artichokes serves as a hearty meat substitute. The picture shows the preparation with maifun noodles, but the method is the same with rice noodles.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces  rice noodles
• 4  green onions, chopped in 1 inch long pieces
• 2  garlic cloves, diced
• 1  ounce ginger, peeled and diced
• 1  tablespoon tamarind paste
• 2  tablespoons honey
• 1  tablespoon peanut butter
• 2  tablespoons rice vinegar
• 1  tablespoon fish sauce
• 1  tablespoon Chinkiang vinegar
• 2  tablespoons  sesame oil
• 2  tablespoons olive oil
• 1  serrano pepper, diced (remove seeds for less heat)
• 1  bell pepper
• 14  ounces artichoke hearts, cut into chunks
• 8  ounces bean sprouts
• 2  egg whites
• 1  ounce fresh cilantro, chopped
• 1  lime, cut into wedges as desired when serving

Directions

1. Cook rice noodles according to directions on package.
2. Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 chopped green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
3. Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
4. Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.