Rainbow vegetarian pad thai with peanuts and basil
ingredients
- 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles)
- 1 zucchini
- 1 red pepper
- half a yellow onion
- 2 carrots
- 2 tablespoons oil
- 1 egg, beaten
- 1/2 cup peanuts, chopped
- 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped
- 3 tablespoons fish sauce or vegan fish sauce substitute
- 3 tablespoons brown sugar (or sub another sweetener)
- 3 tablespoons chicken or vegetable broth
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili paste
method
- 1Place the uncooked noodles in a bowl of cold water to soak.
- 2Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces.
- 3Add 3 tablespoons fish sauce or vegan fish sauce substitute, 3 tablespoons brown sugar (or sub another sweetener), 3 tablespoons chicken or vegetable broth, 2 tablespoons white vinegar, 1 tablespoon soy sauce and 1 teaspoon chilli paste in a jar and shake well, to make the sauce.
- 4Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp.
- 5Transfer the veggies to a dish and set aside.
- 6Add another tablespoon of oil to the pan. Drain the noodles – they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles.
- 7Push the noodles aside to make a little room for the egg – pour the beaten egg into the pan and let it sit for 30 seconds or so.
- 8Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
- 9Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.