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Vegetarian Pad Thai
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Servings
4
Ingredients
6
ounces
mung bean noodles
3
tablespoons
olive oil
1
large onion,
diced
1
head
broccoli,
chopped into small spears
¼
cup
water
3
cloves
garlic
½
teaspoon
celtic sea salt
1
tablespoon
toasted sesame oil
1
tablespoon
agave nectar
1
tablespoon
ume plum vinegar
1
tablespoon
arrowroot powder
1
tablespoon
water
¼
cup
scallion,
thinly sliced
1
tablespoon
cilantro,
finely chopped
¼
cup
peanuts,
roasted and chopped
Instructions
Bring water for noodles to boil in a
large pot
Cook noodles according to instructions on package, then drain and set aside
In a
9 inch skillet
, heat olive oil, then add onion
Sauté onions for 10-15 minutes, over medium-low heat until lightly browned
Add broccoli and ¼ cup water
Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften
Stir in garlic and salt
Then stir in sesame oil, agave and ume vinegar
In a
small bowl
, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps
Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan
Place noodles on individual plates, then top with broccoli mixture
Garnish with scallions, cilantro and peanuts
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
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Equipment
Large Pot
9 Inch Skillet
Small Bowl
Tried this recipe?
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@elanaspantry
or tag
#elanaspantry
!