Mr. TBS does most of the cooking around here, but I'm beginning to think I'm not too shabby in the kitchen after all. Today I wanted to share one of our quick and easy meals that has been added to our list of reliable standbys this year. Ready in 20 minutes!
Veggie Pad Thai for 2
1/4 lb. thick rice noodles (or 1/3 of a 13 oz bag)
1 carrot, grated
1 head of broccoli
4 tbsp warm water
3 tbsp soy sauce
2 tbsp sweet red chili sauce
1 tbsp peanut or almond butter
1/4 tsp garlic powder
1/4 tsp ground ginger
Bean sprouts, chopped green onion, and/or raw peanuts to top off the dish
1/4 tsp hot sauce (For you spice lovers)
1.) Boil noodles and stir occasionally to cook through.
2.) Mix water, soy sauce, chili sauce, nut butter, garlic powder, and ground ginger in a small bowl. (Spice lovers, mix in your hot sauce.)
3.) Add broccoli crowns to noodles for 2 minutes. (We like our veggies to have some crunch.)
4.) Strain the noodle and vegetable mix quickly. (This should be a quick toss over the strainer and then immediately back into the pot so that the mix retains some water.)
5.) Add the sauce to the pot, and stir until the noodles are evenly coated.
6.) When serving, garnish with grated carrot and lime wedges.
Dig in! I hope you enjoy it!