A lighter, healthier version of your favourite Thai dish! Skip the UberEats and make your own homemade Healthy Veggie Pad Thai. This meal is gluten-free and packed with vegetables. It also makes incredible leftovers – hot or cold! Recipe below!
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HEALTHY VEGGIE PAD THAI⠀
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Serves: 4 people⠀
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INGREDIENTS⠀
5 oz rice noodles⠀
2 Tbsp avocado oil⠀
1 large red peppers, sliced into thin pieces⠀
2 large carrots, sliced into thin pieces⠀
1/2 cup onion, chopped⠀
1 Tbsp garlic minced⠀
1 cup bean sprouts⠀
2 large eggs ⠀
FOR THE SAUCE:⠀
1 Tbsp natural peanut butter⠀
2 Tbsp honey⠀
2 Tbsp lime juice ⠀
1 1/2 Tbsp Rice Wine Vinegar⠀
2 Tbsp Fish Sauce ⠀
1/4 cup Tamari or Coconut Aminos ⠀
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INSTRUCTIONS⠀
1. In small bowl, whisk together the sauce ingredients, and set to the side. Bring a pot of water to a boil + cook rice noodles according to their directions. Set aside. ⠀
2. Chop vegetables. In a wok or pan, add in avocado oil and sauté peppers, carrots, garlic and onion for 5 minutes. Stir in bean sprouts and cook for an another 2 minutes. ⠀
3. In a small bowl, whisk eggs. Push vegetables to one side of the pan and add in the eggs. Scramble eggs until cooked. ⠀
4. Stir vegetables and cooked egg together. Add the sauce mixture into the pan and stir all together. Cook until sauce starts to thicken slightly. Add in the noodles. ⠀
5. Enjoy! Makes great leftovers for lunch or dinner the next day.⠀
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