All-Vegetable Pad Thai
By: Nikki Brown
Published: Saturday, September 23, 2017 - 3:11am

Ingredients




375g/13.25oz thai rice noodles (gluten free optional)
150g/5oz bean sprouts
150g/5oz zucchini/courgette, julienne
150g/5oz carrots, julienne
100g/3.5oz peanuts, roasted and rough-chopped
30ml/1fl oz vegetable oil
For the Pad Thai Sauce
100ml/3.5oz honey
100ml/3.5oz thai fish sauce
100g/3.5oz tamarind paste
21g/0.75oz garlic, finely chopped

Preparation

1 Combine all ingredients for the sauce in a bowl. 2 Boil rice noodles for 5 minutes, drain. 3 Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes. 4 Top with chopped peanuts.

About

A ‘quick and easy to make’ light, tasty dish. You could add Tofu or other high protein based foods to make it a more substantial meal.
If you’re interested in knowing more about the effects of the sprouting process, it actually improves many benefits that are already in the bean. The soaking/sprouting process increases the nutritional value of its’ protein, which is required for many bodily functions from building bone and muscle tissue to carrying oxygen around the body.  The vitamin content also increases in some beans, the vitamin C increases as the seed germinates which provides antioxidants to combat free radicals. The fibre content also increases substantially – fibre binds to fats and toxins and quickly flushes them from our system. It has a positive overall effect to say the least.
As always, please check the labels to make sure that the products you use are suitable for your specific diets or allergies.