Ingredients
The following ingredients have 4 Servings
- 1/2 cup garbanzo beans (drained, rinsed, and de-cased)
- 1/4 cup all-natural creamy peanut butter
- 2 tablespoon lime juice
- 1 tablespoon tamari
- 2 teaspoon sriracha
- 1/2 cup vegetable broth (divided)
- 4 oz. white rice noodles*
- 1 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 large red pepper (thinly sliced)
- 1/2 red onion (sliced)
- 1 heaping cup pea pods
- 2 cups spiralized sweet potato (1/2 large sweet potato)
- 1/4 cup quinoa (uncooked)
- lime juice
- peanuts
- fresh cilantro
Instruction
- First, prepare creamy Thai peanut sauce. Place all ingredients except for (1/4 cup of vegetable broth) into a food processor or high-speed blender and blend until pureed together. Set aside.
- Next, prep ingredients for the pad Thai stir-fry. Thinly slice a large red pepper, slice 1/2 a red onion, and spiralize 1/2 large sweet potato (any blade will work, but we used blade D).
- Heat olive oil in a large skillet or wok over medium/high heat. When olive oil is fragrant, add in minced garlic, red pepper, onion, and pea pods. Saute for 7-10 minutes or until all vegetables are cooked.
- While the vegetables are sauteeing, follow the directions on the back of your rice noodle package to prepare the noodles. At the same time toast your quinoa in a small skillet. Turn heat to high and add quinoa to your small pan. Constantly stir the quinoa with a wooden spoon until it begins to brown. Then, turn the heat off and remove from pan. Set aside.
- Once veggies and rice noodles are done cooking, add drained rice noodles into the stir-fry pan/wok and mix. Then, pour on Thai peanut sauce and mix everything together.
- Add the final 1/4 cup of vegetable broth to your pad thai and mix. If the peanut sauce is still too thick for your liking, slowly add 1 tablespoon of broth to pad Thai until it is thin enough for your liking.
- Finally, top dish with toasted quinoa, a squeeze of lime juice, chopped peanuts, and fresh cilantro. Enjoy immediately.
