This veggie packed twist on a traditional Thai dish is not only affordable (yay for healthy, low-cost goodness) but it's simple ingredients also make for it to be easy to whip up. Plus it is gluten free and a great meal if you're looking for a vegan or vegetarian Thai dish. We wish you could taste it now! Let us know how you make it!
Soak your rice noodles according to the package instructions, and drain thoroughly.
Combine all the ingredients for the Pad Thai Sauce in a separate bowl, and set aside. Do not worry if the sauce is a little thick.
If using tofu, wrap up with paper towels, place between two plates, or cake pans, and place something heavy on top, such as a large can of food. Let it sit for 30 minutes, so that excess water in the tofu can be squeezed out, and then cut into desired shape. If using chicken, cut into thin strips, place into a bowl, and season with salt and pepper
Cooking
Place a large pan over medium-high heat, and add 2 Tablespoons of a neutral oil, such as canola oil. When the oil is hot, add the protein of your choice to the pan, and cook for 3-4 minutes or until brown and cooked through. Then set aside for later.
Add another Tablespoon of oil to the pan. Add the carrots, bell peppers and 1 ¼ cups of green onions to the pan, as well as a heavy pinch of salt. Cook for 10-15 minutes or until the vegetables are tender.
When the vegetables are tender add the rice noodles, and toss to combine. It is recommended to switch to tongs at this point for easier manipulation.
Add the sauce to the rice noodles and vegetables, and cook for 2-3 minutes or until the noodles are tender. Feel free to add another Tablespoon of water if you feel the mixture is too thick.
Add your choice of protein back into the pan, and taste to adjust for seasoning. Serve, and garnish with the reserved green onions.
