Vegetable Pad Thai
Ingredients:
- 4 oz (113 g) dry flat rice noodles
For the sauce:
- 2 Tbsp reduced-sodium tamari
- 1 Tbsp maple syrup
- 2 tsp peanut butter
- 2 Tbsp lime juice (about 2 fresh limes)
For the vegetables:
- 2 tsp olive oil
- 1 shallot, thinly sliced (about 1/4 cup or 40 g)
- Pinch of salt
- 1 carrot, julienned or sliced into small strips
- 1 cup (70 g) shredded red cabbage (about 1/8 medium head)
- 2 cups (251 g) snap peas, ends trimmed
- 6 green onions, thinly sliced, white and light green parts only (about 1/3 cup or 33 g)
- 2 garlic cloves, minced
- 1/4 cup (37 g) unsalted dry-roasted peanuts, chopped
Instructions:
-
Put all ingredients in your work area and read recipe before starting your prep.
-
Bring a medium pot of water to boil, then immediately remove from heat. Place rice noodles in hot water and soak for 8–10 minutes, or per package directions, until tender. Drain and set aside.
-
While rice noodles are soaking, in a small bowl, whisk together tamari, maple syrup, peanut butter and lime juice. Set aside.
-
In a large nonstick pan, heat olive oil over medium-high heat. Add shallot and salt to pan and cook, stirring often, for 3 minutes. Add carrot, cabbage, snap peas and green onions and cook an additional 3 minutes. Add garlic and cook 1–2 minutes more, or until garlic is fragrant and snap peas are tender.
-
Add cooked and drained rice noodles to vegetable mixture. Stir to combine. Add sauce mixture and cook 2 more minutes, or until liquid has slightly thickened and noodles and vegetables are evenly coated.
-
Top with peanuts before serving and enjoy hot. Add additional tamari to taste, if desired
Notes:
Storage tip: Vegetable Pad Thai will keep for 3–4 days in the refrigerator in an airtight container.
Reheating tip: To reheat, add a splash of tamari, vegetable broth, or water and heat over low in a nonstick pan. Do not freeze.
Make it nut-free: Substitute sunflower seed butter for the peanut butter and 1/4 cup (35 g) toasted sunflower seeds for the peanuts. To toast raw sunflower seeds, in a skillet, place a single layer of seeds over medium-high heat. Stir frequently for 1–2 minutes, until seeds become fragrant.
Make it soy-free: Substitute coconut aminos for the tamari.
Nutrition Information Per Serving:
514 calories, 17.1 g total fat, 2.7 g saturated fat, 3.1 g polyunsaturated fat, 9.5 g monounsaturated fat, 0 mg cholesterol, 950 mg sodium, 723 mg potassium, 78.7 g total carbohydrates, 9.3 g fiber, 15.2 g sugar, 15.4 g protein, 10% calcium, 20% iron
Â
