"You won't be dissappointed with this healthy vegan version of traditional Pad Thai. Using brown rice noodles instead of white rice noodles is a deliciously sneaky way to increase the nutritional value of this dish. These tangy, sweet and slippery noodles are seriously addicting!
8 ounces dried brown rice noodles
4 tablespoon brown sugar
3 tablespoons fresh lime juice, plus wedges for serving
4 tablespoons soy sauce
2 teaspoons canola oil
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
1 bunch broccoli, steamed and florets cut
½ cup fresh cilantro
¼ cup chopped roasted, salted peanuts
Basic Necessities:
Large pot
Medium bowl
Large skillet
Whisk together brown sugar, lime juice, and soy sauce in medium bowl
In a large nonstick skillet, heat oil over medium-high heat. Add scallions and garlic and cook, stirring constantly, until fragrant.
Add broccoli, noodles, and soy sauce mixture to skillet, toss constantly until noodles and broccoli are coated with sauce.
Serve noodles with lime wedges and top with cilantro and peanuts.
Cook noodles according to package instructions. While that's cooking, Steam broccoli and cut into bite sized pieces. Slice scallions thinly and separate the white and green parts. Chop up your roasted salted peanuts and cilantro. Drain and rinse noodles with cold water.
Whisk together brown sugar, lime juice, and soy sauce in medium bowl
In a large nonstick skillet, heat oil over medium-high heat. Add scallions and garlic and cook, stirring constantly, until fragrant.
Add broccoli, noodles, and soy sauce mixture to skillet, toss constantly until noodles and broccoli are coated with sauce.
Serve noodles with lime wedges and top with cilantro and peanuts.
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