Jan 12, 2013

Rice Stick Noodles With Veggies in Spicy Peanut Sauce

Quick Lower Fat Vegan Pad Thai
(Rice Stick Noodles With Veggies in Spicy Peanut Sauce)

Serves 2-3 dinner sized portions


1/2 454 g package pad thai rice stick noodles (use 227 g) (pictured are the L/5mm size)
1 large salad bowlful of frozen or fresh stir fry veggies of choice (about 4-5 cups)

Pad Thai Sauce

1/4 cup water
2 tbsp low sodium soy sauce or tamari (for gluten free)
2 tbsp smooth peanut butter
3 tbsp ketchup (organic or low sodium)
1-2 tsp Sriracha Hot Chili Sauce (depending how spicy you like it)
1 tsp liquid sweetener of choice or brown sugar
1-2 cloves of garlic
1/2 tbsp fresh ginger


    In a medium-medium large sized pot, fill it about 1/2 way with water (about 3-4 inches deep) with water and bring it to a boil.
    Add 1/2 package of rice stick noodles and stir in to break up. Make sure the water covers the noodles. Let sit while you make the sauce.
    Combine sauce ingredients in a small blender, Vitamix or magic bullet. You may need to mince the garlic and ginger first if you have a low powered blender. (or you can double the sauce recipe and save the rest for another stir fry or an asian salad dressing.) Blend until smooth. Add a little more water if you want a thinner sauce. Taste test and add more hot sauce if you like it really hot! (I only use 1 tsp for my tastes.)
    Measure out your veggies and put a large skillet or wok to heat over medium-medium high heat. When hot add the veggies and the sauce.(Frozen will only take 4 minutes to cook, fresh will take longer.)
    Check on the noodles, you want them to just be al dente or they will rip and fall apart if overcooked. If soft enough quickly drain and add to vegetables when veggies are almost done. Toss to combine with sauce. (If you take out your noodles and let them sit for a while they will stick together in a clump, if this happens rinse them in a colander briefly and drain before adding to pan with the vegetables.)
    Stop cooking when veggies are al dente and crisp tender.
    Serve immediately.


Use different veggies or try different stir fry mixes, add fresh bean sprouts, cubed tofu or Thai chili peppers when stir frying.

To make this recipe gluten free use wheat-free tamari instead of soy sauce. To make it peanut free substitute almond, cashew or tahini butter instead.

For single servings save half or 2/3 of the sauce (for small portions) for later or another stir fry and use 1/4 of a package of rice noodles and only 1-2 cups of veggies.

To make stir fries without oil, just use a non stick pan and sauté your veggies or tofu in a sauce. If your sauce is a little thick, don’t worry the veggies will release some liquid as they cook. Non stick pans were designed for oil free cooking, yet most people continue to use oil no matter what they are cooking.

No comments: