All-Vegetable Pad Thai
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
Serves 10
- 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
- Combine all ingredients for the sauce in a bowl.
- Boil rice noodles for 5 minutes, drain.
- Top with chopped peanuts.
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