Veggie Pad Thai
I don’t know about you, but this whole ISO situation has me cooking… alot. I’ve been loving putting a healthy spin on some of my favourite feel-good recipes & I’m so excited to keep sharing them with you!
Anyone who knows me will tell you that Thai food, next to potatoes in any form, is my absolute all time favourite cuisine!
So here is my version of the crowd favourite… Pad Thai. This recipe is gluten free, dairy free, refined sugar free and vegetarian! For a vegan option, simply omit the egg! Not to mention, from preparation to serving, this recipe takes under 20 minutes!
So here’s what you’ll need:
1 tbsp peanut oil
5-8 green onions, finely chopped.
2 red capsicums, sliced
2 zucchini’s, sliced
2 carrots, sliced
2 organic eggs
250g rice noodles
Beansprouts, lime and chilli (to serve)
3 tbsp smooth natural peanut butter
2 tbsp maple Syrup
2 tbsp peanut oil
2 tbsp tamari
Prepare sauce – combine ingredients in a bowl, stir well and set aside.
Prepare noodles to packet instructions.
Saute green onions in peanut oil for 2-3 minutes. Then add vegetables, egg and pan fry over low heat for an additional 4-5 minutes.
Drain noodles and add to vegetable saucepan, together with peanut sauce. Stir until all is combined.
Serve with beansprouts, lime and chilli.
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