RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL #VEGAN #NOODLE
Quick and simple? Versatile? Basic? Tasty? That is this veggie lover cushion thai.
Indeed, NOODLES.
Here we are once more, just me and my huge bowl-o-noodles… and a couple of veggies, and a ton of sauce, and a bunch of new basil and cilantro… . a fork, an eager mouth, a heart-eyes emoticon… ugh. This get-together with me and cooking couldn't get any more joyful.
This Rainbow Vegetarian Pad Thai is as a matter of first importance RAINBOW, which is the main fun approach to eat anything throughout everyday life.
It is dark colored rice noodles (since we're presently doing the sugar free test again and freely maintaining a strategic distance from refined grains) and spiralized veggies (since veggies in noodle structure feels like more noodles) and an overly tart scrumptious Pad Thai sauce that you simply shake up in a container in around five seconds level, and peanuts that right away begin to absorb the sauce, and a delicately fried egg that sort of cream-ifies the entire thing.
Additionally: new herbs by the fistful. You'll take a nibble, you'll cherish it, and after that you'll recall you need to include the basil, thus you'll include them in and attempt your subsequent chomp total with the herbs, and OH MY GOODNESS things just went to the following level. I'm so energized for you.
INGREDIENTS
For the pad thai:
4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
1 zucchini
1 red pepper
half a yellow onion
2 carrots
2 tablespoons oil
1 egg, beaten
1/2 cup peanuts, chopped
1/2 cup fresh herbs like cilantro, green onions, and basil, chopped
For the sauce:
3 tablespoons fish sauce or vegan fish sauce substitute
3 tablespoons brown sugar (or sub another sweetener)
3 tablespoons chicken or vegetable broth
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon chili paste (sambal oelek)
INSTRUCTIONS
- Place the uncooked noodles in a bowl of cold water to soak.
- 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).
- 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 – they’ll get soggy and heavy. Transfer to a dish and set aside.
- Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. 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. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
- Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.
NOTES
- If going sugar free is important to you, make sure to sub another sweetener for the brown sugar. Also important: fish sauce contains trace amounts of sugar.
- There is a fine line between the mixture being Just Right Sticky and TOO Sticky. Usually too sticky happens when you cook it too long. Watch it carefully and once you see it starting to come together, remove from heat right away and toss with the veggies.
- You might not need all the sauce in this recipe, but I (as a sauce lover) did use all of it! I would say just eyeball whatever amount looks good to you and save the rest to add in later if you want.
- This recipe is gluten free other than the 1 tablespoon soy sauce, so just swap that out for something else if you need it to be gluten free!
For more detail: https://bit.ly/2jmLMJl
