Vegetarian Pad Thai (with Extra Veggies!)
20 minYield: 2
A vegetarian stir-fried noodle dish with shredded cabbage, carrot, and fresh herbs in a tangy-sweet tamari-lime sauce.
| prepBring a large pot of water to a boil | |||
| 115 g rice noodles | Cook noodles according to package directions | Drain noodles, add to cabbage with sauce, carrot & onions, stir until coated | Stir in cilantro, sprinkle peanuts, serve warm |
| 1 tablespoon extra-virgin olive oil | Heat oil, sauté cabbage with salt 8 min | ||
| 450 g green cabbage, shredded | |||
| 3 tablespoons tamari | Whisk tamari, lime juice, maple syrup & sriracha | ||
| 1 tablespoon fresh lime juice | |||
| 2 tablespoons maple syrup | |||
| 1 tablespoon sriracha | |||
| 1 carrot, shredded | |||
| 3 green onions, chopped | |||
| 30 g fresh cilantro, chopped | |||
| 30 g chopped peanuts | |||
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