Vegetarian Pad Thai
Ingredients
The noodles
-
6
ounces
mung bean noodles
The sauce and vegetables
-
3
tablespoons
olive oil
-
1
large
onion, diced
-
1
head
broccoli, chopped into small spears
-
¼
cup
water
-
3
cloves
garlic
-
½
teaspoon
celtic sea salt
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
agave nectar
-
1
tablespoon
ume plum vinegar
-
1
tablespoon
arrowroot powder
-
1
tablespoon
water
-
¼
cup
scallion, thinly sliced
-
1
tablespoon
cilantro, finely chopped
-
¼
cup
peanuts, roasted and chopped
Instructions
- Boil water for the noodles in a large pot.
- Cook the noodles according to package instructions, then drain and set aside.
- In a 9-inch skillet, heat olive oil and add the diced onion.
- Sauté the onions for 10-15 minutes over medium-low heat until lightly browned.
- Add the chopped broccoli and ¼ cup of water, cover the pan, and sauté for about 5 minutes until the broccoli is bright green and begins to soften.
- Stir in the minced garlic and salt.
- Add the sesame oil, agave nectar, and ume plum vinegar to the mixture.
- In a small bowl, combine the arrowroot powder with 1 tablespoon of water to make a paste, then add it to the broccoli mixture and stir quickly.
- Serve the noodles on individual plates topped with the broccoli mixture.
- Garnish with scallions, cilantro, and chopped peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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