(omit honey for vegans)
This is similar to a Pad Thai. When I was in Thailand I had Pad Thai for Breakfast everyday. It was so good, but I can tell you one thing, the Thais aren’t woosies when it comes to using Chili. Woooohoooo, boy was the food hot!
I have turned it down a notch in this recipe but feel free to add as much Chili as you can handle.
When you want something on the table fast this is a pretty good option. I like it alot because you don’t actually have to boil the noodles, like with Spaghetti. Turn on the heat, throw in a few vegetables you have lying around while the noodles soak and you have dinner in no time. How great is that!!!
You can put any kind of Vegetable in here you may have lying around, like Zucchini, Cucumber, Bean Sprouts, Spinach, Mushrooms. Use whatever you have.
I made this last night and I think it took me about 10 to 15 minutes. If you are not really in the mood to be chopping and cutting you can get one of those Asian vegetable packages and just whip up the sauce. Then you’ll probably have dinner in 5! It just gets better and better.
8 oz. Flat (brown) Rice Noodles
2 tbsp. Coconut oil
1/3 C. Peanuts
1 Leek, washed thoroughly and cut into 2″ pieces and then into strips
1/2 C. Carrot Sticks
1 Red Bell Pepper, washed and cut into strips
1 Onion, peeled and cut into half rings
2-3 garlic cloves, peeled grated
a thumb sized piece of fresh Ginger, peeled and grated
1 Chili, stem and seeds removed (or not=hotter) and cut into small rings
A large handful Koriander, roughly chopped
a small handful Basil leafs, torn into pieces
2 tbsp. Soy sauce
1 tbsp. Fish sauce (there are vegan options available or use more soy sauce)
1 tbsp. Sesame Oil
1 tbsp. Coconut Sugar
1 tbsp. Honey (substitute for more sugar for vegans)
juice of 1/2 Lemon
2 tbsp. Dry white wine or water
2 tsp. Sambal Oelek
More lemon or lime wedges, Fish sauce & Peanuts
Soak the Rice Noodle in boiling hot water for 2 minutes. Follow package instructions.
Remove from hot water and rinse under cold water, set aside.
Mix all the ingredients for the sauce in bowl and set aside.
In a dry Wok or large frying pan, toast the peanuts for a minute or two until golden. Remove and set aside.
Add 1 tbsp. of the Coconut oil to the pan and add the onion, garlic, chili and ginger. Fry over medium heat a few minutes until golden, turn up the heat and then add the remaining vegetables. Stir frying over high heat.
After a few minutes, when the vegetables are beginning to color add the rice noodles. Fry for about two minutes, now add the sauce. Keep on frying until almost all the sauce has been absorbed by the noodles. Sprinkle over the Basil, Coriander and Peanuts, and toss a few more times. Reserve some of the herbs and peanuts for decorating.
Serve immediatly in bowls, sprinkle over the remaining Basil, Coriander and Peanuts.
Serve with lime wedges and Fish sauce and more Peanuts.
Note: I served it with my marinated grilled Tempeh, but you can add Shrimp or Chicken to the Noodles if you want a more substantial dish.