Quick and Easy Veggie Pad Thai
Recipe type: Main Dish
  • 1 box Annie Chun's Brown Rice Noodle, Pad Thai plus water
  • 1 bag frozen stir fry veggies
  • (optional) 2-4 cups shredded cabbage
  • ¼ cup Tamari (Gluten Free Soy Sauce) or Braggs Aminos (both are gluten-free)
  • ¼ cup SunButter or WOWBUTTER or peanut butter
  • ¼ cup to ½ cup water for sauce
  • (optional) a touch of agave or maple syrup
  • (optional) Tapatio Hot Sauce or Sriracha Hot Chili Sauce
  1. Bring water to boil in a medium-sized pot.
  2. Pour stir fry veggies into a skillet and cook until they are tender-crisp.
  3. Pour Noodles into boiling water and set timer for 4-5 minutes, stirring occasionally.
  4. As veggies and noodles cook, mix Tamari (soy sauce) and nut/seed butter together. I like to slightly heat the nut/seed butter to make it easier. Then stir in water.
  5. Drain noodles and pour into veggies. Pour sauce over noodles and veggies and stir well.
Recipe by My Plant-Based Family at https://myplantbasedfamily.com/2014/05/09/quick-easy-veggie-pad-thai/