August 25, 2016
Avocado Basil Pad Thai
1 package of 1/4-inch wide rice noodles
4 tablespoons soy sauce, tamari or coconut aminos
2 tablespoons brown sugar or agave
2 tablespoons fresh lime juice (about 1 lime)
2 tablespoons ketchup or tamarind paste
1 tablespoon sesame, peanut or grape seed oil, plus extra for noodles
1 cup (225g) shallot or yellow onion, sliced
4 cloves garlic, chopped
1 Thai or red chili pepper, deseeded and finely chopped
1 cup (225g) mung bean sprouts (or cabbage, thinly sliced)
4 green (spring) onions, chopped
1/2 teaspoon salt
1/2 cup (115g) fresh cilantro (coriander), chopped
1/2 cup (115g) fresh basil, chopped
1/2 cup (115g) peanuts, roasted and unsalted, chopped
1 ripe avocado, diced
1. Set a medium pot of water to boil for the rice noodles. Cook until just al dente, then drain, rinse and drizzle the noodles with a bit of oil to prevent them from sticking together. Set the noodles aside.
2. In a small bowl, whisk together the soy sauce, sugar, lime juice and ketchup to create the sauce. Set aside.
3. In a skillet, heat 1 tablespoon of oil on medium heat and sauté the shallot, garlic and chili pepper for 3-4 minutes, until lightly browning. Add the sprouts, green onions, and half of sauce mixture. Toss well and let cook for an additional minute. Transfer veggies to a large bowl and set aside.
4. Add the cooked rice noodles to same skillet and toss with the remaining sauce, salt, cilantro and basil. Mix together well, then add the rice noodles to the bowl of vegetables and toss together.
5. Add the peanuts to the skillet to gently toast them on medium heat until they turn golden, about 2-3 minutes. Sprinkle the peanuts on top of the noodle bowl, along with the diced avocado and additional chopped basil and cilantro. Drizzle with extra lime juice, or serve with a wedge of lime.
This recipe appeared on the Plant Based on a Budget blog.