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Tuesday, January 10, 2017

Vegetarian Pad thai

Yum!  This is full of delicious veggies and topped with one great sauce.  If you want to simplify, there are many ready made pad thai sauces available.

7-10 oz. rice noodles or mung bean noodles

2 tbsp peanut oil or corn oil
  • 2 green onions, sliced
  • 2 garlic cloves, finely sliced
  • 1/2 t. red pepper flakes
  • 2 carrots, shaved into ribbons
  • 2 c. broccoli, divided into florets
  • 1 red pepper, thinly sliced
  • 1/2 cup roasted & unsalted peanuts, pounded in a pestle & mortar
  • 2 c. cup bean sprouts
  • 1/2 c. fresh cilantro
SAUCE* can be doubled if needed
  • 1½ tbsp soy sauce or tamari
  • 1½ tbsp  fish sauce*-for vegan you can use tamari
  • 3 tbsp maple syrup or sugar
  • 1 tbsp of lime juice
Prepare noodles as directed on package.  Heat oil in a wok or large pan.  Add all the vegetables except for green onions and bean sprouts and stir fry for 8-10 minutes.  Add bean sprouts.  Add sauce.  Stir fry several minutes more.  Top with green onions, peanuts and cilantro.

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