Author Notes
A ‘quick and easy to make’ light, tasty dish. You could add Tofu or other high protein based foods to make it a more substantial meal.
The recipe can be found here -
http://www.mynutricounter.com/all-vegetable-pad-thai/
—Nikki Brown
Ingredients
-
375 grams
thai rice noodles (gluten free optional)
-
150 grams
bean sprouts
-
150 grams
zucchini/courgette, julienne
-
150 grams
peanuts, roasted and rough-chopped
-
100 milliliters
vegetable oil
-
150 grams
carrots, julienne
- For the Pad Thai Sauce
-
100 milliliters
honey
-
100 milliliters
thai fish sauce
-
100 grams
tamarind paste
-
21 grams
garlic, finely chopped
Directions
-
Combine all ingredients for the sauce in a bowl.
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Boil rice noodles for 5 minutes, drain.
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Top with chopped peanuts.
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