Pad Thai

This is an easy, light at home version of a restaurant fave! Feel free to pump up the veggies in this recipe – peas, beans and zucchini are all great additions. You can also add shrimp, chick peas or chicken if you would like a little protein burst.

1 pkg (8oz) rice noodles
1/4 cup ketchup
2 TBSP each soy sauce, lime juice, brown sugar
1 TBSP rice vinegar
1 TSP sesame oil
1/2 TSP red pepper flakes
1 TSP olive oil
1/4 cup diced onion
2 cloves of garlic, minced
1 cup of bean sprouts
1/2 cup grated carrots
1/4 cup fresh cilantro

Cook noodles in boiling water for 3 minutes, or until tender. Drain and rinse with cold water, drain again.

In a small bowl, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed pepper flakes. Set aside.

Heat oil in a large skillet or wok over medium heat. Add onion and garlic – cook 3 minutes or until tender. Add sauce and bring to a boil. Add cooked noodles, sprouts, carrots and cilantro. Mix well and cook until heated through, about 2 minutes.

Garnish with a handful of green onion, peanuts and a dash of hot sauce if desired.


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