Vegetable Pad Thai, gluten-free, soy-free and so scrumptious!
4 oz Brown Rice Pad Thai noodles @lotusfoods
1 red pepper
half a yellow onion
2 Tbsp avocado oil @nutiva
1 egg, beaten
1/2 cup peanuts, chopped
1/2 cup fresh herbs like cilantro,
1 green onion + basil, chopped
For the Sauce:
3 Tbsp Classic Seasoning and Marinade
1 Tbsp fish sauce @redboatfishsauce
2-3 Tbsp coconut sugar @nutiva
3 Tbsp vegetable broth
1/2 Tbsp Coconut Vinegar
2 Tbsp peanut butter , optional
1 tsp chili paste (optional)
Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
Prepare Pad Thai noodles following the packaging instructions.
Shake up the sauce ingredients in a jar.
Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them. Set aside.
Add another tablespoon of oil to the pan. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.