Veggie Pad Thai

Name: Veggie Pad Thai
Ingredients: 8 oz. box of pad thai noodles (I used brown rice pad thai); Half an onion (sliced thin); 2 carrots (sliced into thin rounds); 1 red pepper (sliced thin); 2 tbsp cilantro (chopped); 1/4 cup basil (chopped); 4 garlic gloves (minced); 2 tbsp. sesame oil (or oil of your choice); 2 eggs (beaten); salt to taste but depending on your choice of seasoning and your soy sauce (you may not need any); Option to garnish with peanuts; 2 tbsp coconut aminos (or soy sauce); 2 tbsp. white vinegar; 1 tbsp shoyu (or soy sauce); 1/4 tsp. ume boshi plum vinegar (if you don't have this (you may just have to add a dash of salt or a little more shoyu)); 2 tbsp. brown sugar; juice from half a lime

whitsway.org

Veggie Pad Thai – quick, customizable, and loved by kids! Perfect weeknight meal with brown rice noodles, veggies, and your choice of toppings. Enjoy a healthy twist on this classic dish.

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Ingredients

8 oz. box of pad thai noodles (I used brown rice pad thai)
Half an onion (sliced thin)
2 carrots (sliced into thin rounds)
1 red pepper (sliced thin)
2 tbsp cilantro (chopped)
1/4 cup basil (chopped)
4 garlic gloves (minced)
2 tbsp. sesame oil (or oil of your choice)
2 eggs (beaten)
salt to taste but depending on your choice of seasoning and your soy sauce (you may not need any)
Option to garnish with peanuts
2 tbsp coconut aminos (or soy sauce)
2 tbsp. white vinegar
1 tbsp shoyu (or soy sauce)
1/4 tsp. ume boshi plum vinegar (if you don't have this (you may just have to add a dash of salt or a little more shoyu))
2 tbsp. brown sugar
juice from half a lime