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Tuesday, August 23, 2016

Rainbow Pad Thai

This is a nice all veggie dinner that is great with just a few slices of fruit on the side.  If you don't have a spiralizer you can just cut the veggie into thin strips.

  • 1/2 box rice noodles
  • 1 zucchini, spiralized
  • 1 red pepper, chopped
  • 1/4 yellow onion, sliced
  • 2 carrots, spiralized or cut thin
  • 2 tablespoons oil
  • 1 egg, beaten
  • ½ cup peanuts, chopped
  • ½ cup fresh herbs like cilantro, green onions, and basil, chopped
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons chicken or vegetable broth
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili paste 
Bring 3 c. water to boil in a large saucepan.  Add noodles, take off heat and let sit for 10 minutes. Drain.   Put 1 T. oil in a large skillet.  Saute the zucchini, pepper, carrot and onion for 3 minutes.  Remove to a bowl.  Put another T. of oil in the skillet and add noodles.  Saute for 1 minute.  Add sauce and stir one minute.  Add egg and cook for another minute.  Mix in vegetables and serve.

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