Ingredients

The following ingredients have 4 Servings
  • 8 oz pad thai rice noodles, (brown or white rice)
  • 3 cups broccoli florets, (cut into 1 inch pieces)
  • 5 Tbsp tamari
  • 5 Tbsp balsamic vinegar
  • 4 Tbsp sesame oil, (toasted)
  • 1 Tbsp maple syrup, (or honey)
  • 2 tsp chili garlic sauce, (usually found in the Asian section of the grocery store)
  • 2½ cups red cabbage, (thinly sliced & chopped)
  • ½ cup green onion, (thinly sliced)
  • cashews, (roasted & chopped, optional)

Instruction

  • Prepare Pad Thai noodles according to directions on the package. Rinse in cool water and set aside. Do not overcook.
  • Place the broccoli florets in a medium-sized pot. Add a small amount of water to the bottom of the pot and bring to a boil. Cover and steam 2-3 minutes until bright green. Strain the broccoli, rinse in cool water, and set aside.
  • In a small bowl, whisk together tamari, balsamic vinegar, toasted sesame oil, maple syrup or honey, and chili garlic sauce.
  • Add steamed broccoli, red cabbage, cilantro, and green onions to a large bowl and toss to combine.
  • Add noodles and dressing to the bowl and toss together until all ingredients are coated.
  • Top with chopped roasted salted cashews (optional) and extra cilantro with green onions if desired.