- Makes: 4 Servings
- Ready In: 35 mins
- Prep Time: 10-15 mins
- Cook Time: 25-35 mins
This Pad Thai could become one of your family’s favorite dishes. Add a heap of grilled chicken or sea food and you have a delicious high protein meal. If you are looking for noodles, you’ll need to check out the Asian markets in your neck of the woods.
- Calories: 284
- Fat: 18g
- Protein: 8g
- Sodium: 352mg
- Carbohydrates: 26g
- Fiber: 6g
- Sugar: 4g
Nutritional Information (per serving)
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 sesame oil
1 tablespoon agave nectar
1 tablespoon ume vinegar
1 tablespoon arrowroot powder
1 tablespoon water
¼ cup scallion, thinly sliced
1 tablespoon cilantro, finely chopped
¼ cup peanuts, roasted and chopped
Directions:
- Bring water for noodles to boil in a large pot
- Cook noodles according to instructions on package, then drain and set aside
- In a large skillet, heat olive oil, then add onion
- Saute onions for 10-15 minutes, over medium-low heat until lightly browned
- Add broccoli and ¼ cup water
- Cover pan and saute 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
