Veggie Pad Thai
This Pad Thai is one of the freshest most colorful dishes that when you see it, you want to eat it! While Pad Thai typically has fish sauce in it, you can easily eliminate it and still have an extremely flavorful dish
You can use a variety of vegetables, just be sure to cut them into sticks and use as many different colors as possible so that you can eat the rainbow! And to be more authentic top with chopped peanuts, though if you have a nut allergy definitely leave them out.
Ingredients
8 ounces rice noodles
1/4 cup fresh lime juice
2 Tablespoons Tamari (soy) sauce
2 Tablespoon brown sugar
1 teaspoon Sriracha (use more or less as desired)
1 Tablespoon sunflower oil
8 green onions, halved lengthwise and cut in 2 inch pieces
1 medium carrot, peeled and cut in thin strips about 2 inches long
1 medium zucchini, cut in thin strips about 2 inches long
1 small bunch boy choy, stems and leaves thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/4 cup fresh cilantro for garnish, leaves and tender stems chopped
1/4 cup roasted peanuts, chopped for garnish, if desired
Prepare rice noodles according to package directions for stir frying.
Combine lime juice, tamari, brown sugar, and Sriracha in a small bowl. Set aside.
In a wok or large round bottom skillet heat oil over high heat. Add green onions, carrot, and zucchini and stir fry for 1-2 minutes. Toss in bok choy, stirring for another minute. Add garlic and ginger, stir frying for another 30 seconds or until fragrant. Add lime mixture. Add drained noodles, mixing well and cook for 1-2 minutes. Top with cilantro and peanuts, if desired, and serve.
Makes 4 servings.