Easiest Ever Vegan Thai Peanut Noodles
Skip the take-away version and make your own vegan Pad Thai at home with whole-grain noodles and a plethora of shredded vegetables.
Switching up the regular white rice noodles for brown rice in this recipe decreases the glycemic load, this means a more stable energy output after consumption. Loading up the dish with a selection of vegetables also provides a hit of fibre and array of colors full of differing phytochemicals and antioxidants.
Easiest Ever Vegan Thai Peanut Noodles
Ingredients
(use organic where possible)
- 1 x 8-ounce box of brown rice noodles
- 2 carrots, julienned or shredded
SAUCE
- ⅓ cup hot water
- ¼ cup tamari
- 2 tbsp apple cider vinegar
- 1 tsp toasted sesame oil
- 1 clove garlic
- 1-inch piece of ginger
- 1 tbsp raw honey, maple syrup or sweetener of choice
- ¾ cup creamy peanut butter (or substitute almond butter or sunflower seed butter if desired)
- ½ tsp/squirt of sriracha hot sauce (optional)
GARNISH
- ¼ cup chopped cilantro
- ½ cup shredded purple cabbage
- ¼ cup chopped organic peanuts
- Thai basil (optional)