Vegan Pad Thai

When you get the craving for an Asian-inspired meal, whip out your wok and toss a vegan Pad Thai recipe onto your plate. Often high in calories and fat, this vegan meal gets a healthy makeover with less oil and sodium and more veggies.
When you get the craving for an Asian-inspired meal, whip out your wok and toss a vegan Pad Thai recipe onto your plate. Often high in calories and fat, this vegan meal gets a healthy makeover with less oil and sodium and more veggies.

Vegan Pad Thai

Serves 2

Ingredients:

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• 4 ounces dried rice noodles

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• 1 tablespoon canola oil

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• 1 cup finely chopped broccoli florets

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• 1 cup carrots cut into matchstick pieces

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• 2 cloves garlic, minced

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• 2 cups mung bean sprouts

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• 1/2 cup sliced green onions (green and white parts)

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• 3 tablespoons rice wine vinegar

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• 2 tablespoons granulated sugar

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• 1 tablespoon sweet chili sauce

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• Chopped unsalted, dry roasted peanuts

Directions:

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1. In a large bowl, soak rice noodles in warm water for 15 to 20 minutes or until limp.

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2. Heat oil in a wok over high heat. Add broccoli and carrots and stir-fry until just tender. Add the garlic and stir-fry for 20 seconds or until fragrant (do not scorch).

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3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl.

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4. Add bean sprouts, green onions, vinegar, sugar and chile sauce, tossing until the noodles are heated through. Sprinkle with a generous sprinkle of chopped peanuts and serve.

More tasty vegan meals!