Pad Thai Noodles
Table Of Content
Pad Thai Noodle
- 1 Onion, finely chopped
- 4-5 pods minced garlic
- 2 red birds eye chilli
- 1/2 inch grated ginger
- 1 carrot sliced thinly
- 1/4 cabbage, thinly sliced
- Handful of broccoli florets (8-10 florets)
- 2 tbsp peanut butter
- Juice from one lemon
- 1 tbsp soy sauce
- 2 tsp chilli paste
- 1 tsp date paste
- 1 pack pad thai noodles
3 cups hot water
- Shredded basil leaves
Bring 3 cups water to boil and add in the pad thai rice noodles with a pinch of salt. Cook for 5 minutes. Drain the excess water and dip the noodles in cold water immediately to stop them from further cooking.
Add all sauce ingredients in a bowl and whisk them till well combined. Add 1 tbsp water or plant milk if the sauce is too thick.
Pre-heat a pan and saute onion, chilli, ginger and garlic till onions turn translucent. Add in rest of the chopped vegetables and cook till the vegetables turn soft.
Pour 4 tbsp of the sauce to the pan. (Store the rest of the sauce for further use).
Toss the vegetables till all of them are coated with the sauce completely.
Add 1 more tbsp of the sauce and toss in the cooked pad thai noodles. Mix all the ingredients till they are well coated with the sauce. Cook for a minute and turn off the flame.
Serve the hot pad thai noodles in a bowl and top them with toasted peanuts and fresh basil leaves.
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