Vegetable Pad Thai in Tamarind Sauce - Center for Nutrition Studies

Ingredients

• 1 8 oz pack brown rice noodles or udon noodles
• 1 cup bean sprouts
• 2 large garlic cloves, finely minced
• ½ large red onion, finely chopped
• 1 carrot, cut into fine matchsticks
• ½ cup spring onions (or scallions), thinly sliced
• ¼ cup fresh mint leaves, chopped
• ¼ cup fresh basil leaves, chopped
• ½ cup toasted sunflower and pumpkin seeds
• ¼ cup red radish, very thinly sliced
• Fresh lime slices
• 2 Tbsp tamarind paste
• 3 Tbsp rice vinegar
• 1½ Tbsp shoyu (or soy sauce)
• 1½ Tbsp rice wine (optional)
• 1 Tbsp freshly squeezed (or grated) ginger juice
• 2 Tbsp maple syrup