November 20, 2017
This is a meal we eat pretty regularly to help keep us regular. It is an awesome way to get a bunch of cruciferous vegetables into your diet and use up any veggies in the fridge. I add more or less of a veggie depending on what I have in my fridge. We typically get 2 meals out of this recipe, which is great for dinner and then leftover lunch the next day.
25 Minute Pad Thai
- ½ Purple onion diced
- 3 Garlic cloves diced
- 1 Inch ginger diced
- 2 Crowns broccoli chopped
- 1 Cup cauliflower chopped
- 1 Bell pepper (yellow, orange, or red) diced
- 2 Medium zucchini chopped
- 1 Cup cabbage shredded
- 1 Large carrot shredded
- Optional: green onions, peanuts, sesame seeds to garnish
- 5 Tbsp natural creamy peanut butter
- 2 Tbsp thai chili paste
- 1/4 Cup soya sauce
- 1/4 Tsp garlic powder
- 1/4 Tsp coriander powder
- Ground pepper to taste
- Prepare rice noodles or rice according to directions.
- Sautee onion, garlic, and ginger until fragrant and translucent.
- Add vegetables in order, as some take longer to cook than others. Allow some cooking time for the broccoli and cauliflower.
- Mix ingredients for sauce in separate bowl.
- When vegetables are cooked but still have crunch, add sauce.
- Set heat to low and allow flavors to develop – around 5-10 minutes.
- Optional, add shrimp or cooked chicken after adding sauce and allow time to heat through.
Prep time: 5 minutes
Cook time: 20 minutes (dependent on rice noodle preparation time)
This is an excellent quick weekday dinner that can be doubled or tripled depending on how many you are serving. Add or leave out vegetables that you love or do not enjoy. You can add more chili paste if you like heat. You could also use low sodium soya sauce if you are worried about your sodium intake. This recipe is definitely not set in stone so please play around with it to suit your tastes. I don’t think I have ever followed a recipe to a “T” and I have never had an issue.