Veggie Pad Thai
Ingredients:
- 4 ounces (114 g) dry flat rice noodles
For the sauce:
- 3 Tbsp 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 (28 g) unsalted dry-roasted peanuts, chopped
Instructions:
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Put all ingredients in your work area and read recipe before starting your prep.
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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.
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While rice noodles are soaking, in a small bowl, whisk together tamari, maple syrup, peanut butter and lime juice. Set aside.
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In a large nonstick pan, heat oil over medium-high heat. Add shallot and a pinch of 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.
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Add cooked and drained rice noodles to vegetable mixture. Stir to combine. Add tamari sauce mixture and cook 2 more minutes, or until liquid has slightly thickened and noodles and vegetables are evenly coated.
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Divide mixture evenly between 2 serving bowls and top with peanuts. Add additional tamari to taste, if desired. Serve hot.
Notes:
Reheating tip: To reheat, in a nonstick pan, add a splash of tamari, vegetable broth or water and heat over low. Do not freeze.Nutrition Information Per Serving:
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