Pad Thai (Vegetarian and Gluten Free!) Recipe
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Ingredients
6 ounces mung bean noodles3 tablespoons olive oil
1 large onion, diced
1 head broccoli, chopped into small spears
¼ cup water
3 cloves garlic
½ teaspoon celtic sea salt
1 tablespoon sesame oil
1 tablespoon agave nectar
1 tablespoon ume vinegar
1 tablespoon arrowroot powder
1 tablespoon water
¼ cup scallion, thinly sliced
1 tablespoon cilantro, finely chopped
¼ cup peanuts, roasted and chopped
How to make Pad Thai (Vegetarian and Gluten Free!)
- Bring water for noodles to boil in a large pot
- Cook noodles according to instructions on package, then drain and set aside
- In a large skillet, heat olive oil, then add onion
- Saute onions for 10-15 minutes, over medium-low heat until lightly browned
- Add broccoli and ¼ cup water
- Cover pan and saute 5 minutes or so until broccoli turns bright green and begins to soften
- Stir in garlic and salt
- Then stir in sesame oil, agave and ume vinegar
- In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps
- Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan
- Place noodles on individual plates, then top with broccoli mixture
- Garnish with scallions, cilantro and peanuts
Top with your favorite protein: chicken, seafood, tofu, etc.
Serves 4
View the full recipe (and more like it) @ http://www.elanaspantry.com/vegetarian-pad-thai/
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Oh my! Delicious! I threw it some thinly sliced bamboo too.