Whit's Way

Veggie Pad Thai

Ingredients

8 oz. box of pad thai noodlesI used brown rice pad thai
Half an onionsliced thin
2 carrotssliced into thin rounds
1 red peppersliced thin
2tbsp cilantrochopped
1/4cup basilchopped
4 garlic glovesminced
2 tbsp. sesame oilor oil of your choice
2 eggsbeaten
salt to taste but depending on your choice of seasoning and your soy sauceyou may not need any
Option to garnish with peanuts
For the sauce
2tbsp coconut aminosor soy sauce
2 tbsp. white vinegar
1tbsp shoyuor soy sauce
1/4 tsp. ume boshi plum vinegar (if you don’t have thisyou may just have to add a dash of salt or a little more shoyu)
2 tbsp. brown sugar
juice from half a lime

Instructions

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.

Recipe Notes

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