The Easiest Pad Thai You’ll Ever Make
Pad Thai, You’ll Ever Make
This recipe is a bit of a favorite in our home. How does a super simple, healthy version of a favorite takeaway dish sound? This meal is wholesome, delicious and so easy you’ll not even realize you just made it yourself once you sit down to eat it (pat on the back for you!).
*This recipe contains nuts. If you have allergies, try swapping the peanut butter for tahini or sunflower seed butter.
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So, let’s get to the nitty gritty. Recipe time.
YOU NEED
- 1 packet of Organic brown rice noodles
- 2-3 cloves of garlic
- 1/2 finely diced red onion
- One Med carrot (spiralized for fun)
- 1/4 head broccoli
- 1/2 green capsicum
- 1/4 shredded cabbage
- A handful of sliced mushrooms
- 2-3 Tbsp Tamari sauce
- 1.5 Tbsp organic crunchy peanut butter
- 200 ml (half a can) of organic coconut cream/milk
- Freshly chopped coriander
- 1 tsp mild curry powder
METHOD
Stir fry all ingredients in this order in coconut oil or sesame oil (whichever is your preference). Cook noodles (as per packet instructions) till al-dente and stir through the sauce at the end. Serve with some finely chopped spring onion to garnish.
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