Vegetable "Pad Thai"
This simple version of vegetable Pad Thai has got me hooked. With only a few ingredients, a tool (julienne peeler), and 20 minutes (or less) you can have a giant bowl of this yumminess. Garnish this with crushed peanuts, cilantro, and sesame seeds and forever forget carry-out.
Ingredients
Cooking Instructions
step 1
Using a Julienne peeler or Zoodle machine, make noodles from the Carrots (4) and Zucchini (4). Set aside with the Bean Sprouts (1 2/3 cups), Edamame (1/2 cup) and whatever else you are making.
step 2
Heat the Olive Oil (2 Tbsp) in a saute pan over medium-high heat. Cook the Garlic (3 cloves) and half of the Fresh Ginger (2 in)
step 3
Toss in the vegetables. Season with Salt (to taste) and Ground Black Pepper (to taste). Cook 7 to 10 minutes until warm and tender, keeping a crunch on the vegetables.
step 4
For the sauce, mix Low-Sodium Soy Sauce (4 Tbsp), Creamy Natural Peanut Butter (2 Tbsp), Water (3 Tbsp), Crushed Red Pepper Flakes (1 pinch), Sesame Oil (1/4 tsp) and remaining ginger together. Transfer half of the sauce to a bowl to use later.
step 5
Toss the sauce with the noodles. Add more if you want it more saucy.
step 6
Once everything is tossed and the sauce is melty/creamy, garnish with Sesame Seeds (to taste), Scallions (to taste), Peanuts (to taste), and Fresh Cilantro (to taste).
