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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
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
In This Recipe
Directions
- Combine all ingredients for the sauce in a bowl.
- Boil rice noodles for 5 minutes, drain.
- Top with chopped peanuts.
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