Vegetable Pad Thai
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Vegetable Pad Thai
This Pad Thai is loaded with vegetables and drenched in a delicious and healthy peanut sauce. Enjoy!
Ingredients
- 2 bunches green onions sliced
- 2-3 cups carrots sliced
- 2 red bell peppers sliced
- 4 cups broccoli cut into 1 inch pieces
- 8 ounces bean sprouts
- 14 ounces Firm Tofu or cooked chicken 1" cubed
- 8 ounces brown rice noodles cooked al dente
- 1/2 cup unsalted peanut butter softened
- 1/2 cup lime juice
- 1/3 cup fish sauce
- 1/4 cup rice vinegar
- 1 tablespoon liquid aminos
- 1 cup water
- 2-3 pinches chili flakes
- 1 cup peanuts garnish, to taste
- cilantro garnish, to taste
- lime wedges garnish
Instructions
Brown Rice Noodles
- Add noodles to pot of boiling water. Cook according to package directions. Drain, rinse, and set aside.
Sauce
- In bowl, whisk together peanut butter, lime juice, fish sauce, rice vinegar, liquid aminos, water and chili flakes.
Stir Fry
- Over medium heat, place half of sauce in wok or large frying pan. Add in order green onions (cook 3 or so minutes), carrots, tofu, red peppers, and broccoli. Cook 7 or so minutes until vegetables are cooked but still crisp. Add noodles, tofu or cooked chicken, and bean sprouts--cook until hot. Add more sauce, if desired. Serve with peanuts, cilantro and lime wedges.
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Thank you, wonderful recipe for an Afib patient.
Thank you… I love all those crunchy vegetables!