This gluten-free recipe is full of flavor. Most pad Thai dishes that you find in restaurants are loaded with bad-for-you oils and other scary ingredients, but this one is full of flavor and good-for-you ingredients.
Course: Entree
Keyword: ginger, gluten-free, maple, pad thai, vegan, vegetarian
Servings: 2
Author: Elizabeth Stein
Ingredients
6ouncesbrown rice fettuccine noodles
1tablespooncoconut oil
2cloves garlic, minced
½ tablespoonminced ginger
1cupdiced onion
2cupsmushrooms, chopped
1cupchopped carrots
1medium head of broccoli, cut into florets
Scrambled egg, optional
1lime
Sauce:
2tablespoonstamari (be sure to use tamari instead of traditional soy sauce, which contains wheat)
2tablespoonsnut butter
½tablespoonmaple syrup
Instructions
Cook rice noodles according to package instructions.
Heat a large skillet to medium heat. Add oil, garlic and ginger; sauté until fragrant, 2–3 minutes. Add onion, and sauté for 2 minutes. Stir in mushrooms, carrots and broccoli, and continue to sauté until desired tenderness is reached.
In a small bowl, whisk together sauce ingredients. Add cooked rice noodles and sauce to the skillet (and scrambled egg, if using); stir until evenly coated. Serve with a squeeze of lime.
Notes
Source: Eating Purely: More than 100 All-Natural Gluten-Free Recipes for a Healthy Life (Skyhorse, 2015) by Elizabeth Stein