Once I got the hang of it, this was a very easy weekday meal. Kids always love the noodles and it seems to please most families because you can make it your own! I loved it with vegetables and eggs. Feel free to add in sautéed chicken breast, veggies of your choice and your favorite seasonings. As long as you have the noodles, you probably have most of the veggies in your fridge. Enjoy!
Veggie Pad Thai
Soak the noodles in cold water.
In a large saute or wok pan, pour 1 tbsp sesame oil, garlic and add veggies. Saute for just five minutes until the vegetables are slightly cooked but still crispy. Remove and place in a large bowl.
Drain noodles and pat dry.
In a small bowl, make your sauce. Mix the coconut aminos, white vinegar, shoyu, ume boshi plum vinegar, brown sugar and lime juice. Or add a few of your favorite asian sauces and seasonings.
Pour 1 tbsp oil in pan and add noodles and sauce.
Cook for 2 minutes and move everything over to one side.
Pour in your two beaten eggs and mix so that they scramble.
Add veggies back in. Add basil. Let cook for 5-7 minutes mixing frequently.
Garnish with cilantro and/or peanuts and serve.
Feel free to use your favorite veggies and add in sliced chicken breast if you prefer. I cook often with the asian ingredients I listed. If you do not have, feel free to substitute soy sauce or your favorite seasoning until you are ready to try these new flavors. They just add different nutrients and flavors to your food.
Use all organic ingredients if possible.
By Tracy Posillico