Easy Vegan Pad Thai
Easy, oh-so-delicious, and quick—plus, no trips to the specialty store for hard to find ingredients. WIN!
13.2 oz. rice noodles (medium width)
¼ cup each: tamari, fresh lime juice, and non-virgin olive oil
¼ cup plus 2 tablespoons organic sugar
3 tablespoons ketchup (yeah, you heard me right)
2 tablespoons each: maple syrup and basic hot sauce (cayenne or tabasco)
4 large cloves garlic, pressed
1 ¼ teaspoon sea salt
¾ cup sliced scallions (about 8 scallions, trimmed)
½ - ¾ cup chopped cilantro
½ cup crushed peanuts
1-2 cups bean sprouts
6 lime wedges
1. Prepare the noodles. Which usually entails the following: Bring a large pot of water to boil and add the rice noodles. Stir and cover. Set aside for about 15 minutes, or until al dente.
2. In a large bowl, place all of the sauce ingredients. Stir well. Add the stir-ins. Stir them too. Say “stir” a lot.
3. Drain the noodles and add to the big bowl. Stir gently until well combined. Place in bowls and serve topped with the bean sprouts and peanuts. Garnish with lime wedges to achieve the maximum legal level of awesome.
Serves 6/GF/Purple (according to the guidelines in my books)
30 Minutes or Under!