Vegetable Pad Thai

Pad Thai is probably one of my favorite dishes not only to eat, but to prepare. It’s easier that you think and is a great option for the week night menu. This version is a combination of trial and errors that finally satisfied me and my family. To me, the sauce, cilantro, and the peanuts are the most important parts of Pad Thai. Hang in there with the fish sauce, but it really does make the difference in flavor. I hope you will enjoy serving this as much as me.

Pad Thai

Ingredients:

• 1 Package brown rice noodles

• 1/4 cup fish sauce

• 1/3 cup raw honey

• 1/4 cup sesame oil

• 2 TBSP rice vinegar

• 3/4 tsp red pepper flakes

• 1/4 cup scallions

• 1 clove garlic, chopped

• 1 small bunch of broccoli florets cut into bite-sized pieces

• 2 carrots, julienne

• 2 eggs

• 1 cup mung bean sprouts

• 1/2 peanuts, chopped

• 1/4 cup chopped, cilantro

• 1 lime, quartered

Directions:

1. Prepare rice noodles according to package directions.

2. Combine fish sauce, peanut oil, honey, rice vinegar, and red pepper flakes in a small saucepan. Heat on low until warm. Do not bring to a boil.

3. In a large skillet, add 1 TBSP sesame oil. Add carrots, cook for two minutes. Add scallions, garlic, and broccoli. Stir consistently for one minute.

4. Move vegetables to one side. Add eggs and cook, stirring until done. Add sprouts and combine.

5. Add fish sauce and rice noodles. Combine and cook until heated through.

6. Divide into individual bowls.

7. Garnish with peanuts, cilantro and lime.