Health By Al

Who doesn’t love Pad Thai? This is a great vegan version (no fish sauce!) that is packed with flavor!

Ingredients: Serves 3-4

• 8 oz Pad Thai rice noodles
• Drizzle of olive oil
• 1 onion, sliced in thin long strips
• 1 carrot, julienned
• 1 head broccoli, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 inch peeled ginger, minced
• 1/2 cup cilantro, chopped
• 1/4 cup peanuts

Sauce:

• 1/3 cup soy sauce
• 3 Tablespoons pure maple syrup
• 1/4 cup rice vinegar
• 1-2 teaspoons Sriracha sauce
• 2 Tablespoons lime juice
• 1 Tablespoon cornstarch

Directions:

1. Fill a medium sized pot with water, bring it to a boil, and cook the rice noodles as directed (I typically cook them 10-12 minutes). Drain, rinse with cold water (VERY important so they don’t all stick together), and set aside.
2. Heat the olive oil in a large pan on medium heat. Add the onion and cook until it start to brown, 4-5 minutes. Add the carrot, broccoli, and bell pepper. Cook, stirring frequently, 5-8 minutes, until the veggies are soft.
3. Whisk the sauce ingredients together in a bowl and set aside.
4. Add the garlic and ginger and cook one more minute.
5. Add the sauce to the veggies. Cook for 2-3 minutes more, until the sauce has thickened. Stir in the noodles. Remove from heat.
6. Top with cilantro and peanuts. Enjoy!