Time: 1 hour
Ingredients 1 pack pad Thai rice noodles Thinly sliced vegetables of your liking: carrots, green beans, eggplant, broccoli, etc. 1 tablespoon olive oil or coconut oil ½ cup apple vinegar ½ cup vegetable broth 2 tablespoons of soy sauce 1 tablespoon of chopped wakame or nori seaweed 1 tablespoon grated ginger 1 tablespoon chopped garlic 2 tablespoons chopped cilantro ¼ cup palm sugar ½ cup chopped peanuts 1 tablespoon of smoked paprika 1 tablespoon of lime juice
Instructions -Soak the noodle in warm water -Mix the soy with the seaweed and let it marinate for half an hour. This will be the replacement for fish sauce. Drain it to get arid of the seaweed. -In a wok, heat up the oil and fry the garlic, the ginger and the vegetables until soft. -Add the veggie broth, the vinegar, the soy, the sugar, paprika and lime juice. Toss well, until it boils. -Add the noodles, cilantro and peanuts and toss again. -Garnish with some more peanuts and cilantro.