This vegan and gluten-free Pad Thai is simple to make with easy-to-find ingredients.
juice of one lime
1tablespoonpure maple syrup
1/2 to 1teaspoonred chili flakes
8ouncesbrown rice noodles
water for soaking
1 to 1 1/2cupschopped broccoli florets
1cupmung bean sprouts
3 to 4sprigs fresh cilantro or parsley
Place the brown rice noodles in a large bowl. Cover them with water and allow to sit for 30 to 35 minutes.
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.
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.
Fill each bowl with the noodles. Top with sprouts, sliced green onions,some cilantro or parsley and the chopped peanuts.
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, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com