Easy Vegan Vegetable Pad Thai
 
 
This vegan and gluten-free Pad Thai is simple to make with easy-to-find ingredients.
Serves: 4
Ingredients
  • Sauce
  • ¼ cup unsalted peanuts
  • juice of one lime
  • 3 tablespoons tamari
  • 1 tablespoon pure maple syrup
  • ½ cup vegetable broth
  • ½ small onion
  • 2 cloves garlic
  • ½ to 1 teaspoon red chili flakes
  • Pad Thai
  • 8 ounces brown rice noodles
  • water for soaking
  • 1 tablespoon coconut oil
  • 1 to 1½ cups chopped broccoli florets
  • 1 medium carrot, shredded
  • 1 cup mung bean sprouts
  • 3 green onions, sliced
  • 3 to 4 sprigs fresh cilantro or parsley
  • ¼ cup unsalted peanuts, chopped
Instructions
  1. Place the brown rice noodles in a large bowl. Cover them with water and allow to sit for 30 to 35 minutes.
  2. Make the sauce in the blender. Combine all of the sauce ingredients in the pitcher of your blender. Blend for about 30 to 45 seconds or until smooth. Set aside.
  3. In a large skillet, melt the coconut oil over medium-high heat. Add the broccoli florets and cook for just about 5 minutes or until bright green. Add the sauce to the pan. Drain the noodles and add them as well. Stir and continue cooking just until the noodles have softened to your liking. Remove the pan from the heat and stir in the carrots.
  4. Fill each bowl with the noodles. Top with sprouts, sliced green onions,some cilantro or parsley and the chopped peanuts.
Notes
I like to keep some extra vegetable broth on hand and add just a bit if your noodles soak up too much sauce and you'd like to loosen things up. It's also great to add if your meal sits a bit or you're reheating leftovers.
Recipe by Taste Love and Nourish at http://www.tasteloveandnourish.com/2016/01/21/easy-vegan-vegetable-pad-thai/