Pad Thai
This Asian dish is packed with veggies, noodles, and flavors. Most Thai restaurants serve this dish with an oil-based fish sauce but this oil-free and plant-based version still boasts that delicious combination of sweet, sour, and spicy flavors.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4
Ingredients
- 1 Peanut Starter Pack
- 1 cup water
- 1 teaspoon Sriracha
- 6-8 ounces brown rice noodles or any whole-grain pasta you prefer
- 1 red onion, sliced
- 1 carrot, shredded or julienned
- 1 red pepper, seeded and sliced
- 3 cups chopped broccoli florets (approximately 12 ounces)
- 1 cup finely sliced purple cabbage
- ½ cup chopped peanuts
- ½ cups chopped fresh cilantro
- 1 lime, cut into wedges (optional)
Directions
- In a high-speed blender, add the contents of the Peanut Starter Pack, Sriracha, and 1 cup of water and blend until smooth and creamy. Set aside.
- Cook the rice noodles according to the package instructions, then drain and set aside.
- In a non-stick skillet over medium-high heat, sauté the onion, carrot, bell pepper, broccoli, and cabbage in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the peanut sauce and continue cooking until the sauce thickens, about 3 minutes.
- In a large serving bowl, toss the pasta, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges if desired.
Hints
- Add 1 cup fresh mung bean sprouts for additional crunch and nutrients.
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