Vegan Pad Thai

Liana Werner-Gray

Subscribe to KIWI Now

Get monthly news and articles, seasonal recipes, and crafts.

Privacy Policy

Latest Recipes


+ See More

Ingredients


Makes 3 servings

3 Tablespoons coconut oil for cooking

1 packet soft rice noodles

1 Tablespoon apple cider vinegar

1 Tablespoon maple syrup

1 Tablespoon coconut sugar

dash of cayenne pepper or 1/4 teaspoon red pepper flakes

2 cups bean sprouts

1/2 cup roasted peanuts, crushed

Recipes excerpted from 10-Minute Recipes, by Liana Werner-Gray (Hay House, Inc, 2016). About 10-Minute Recipes Health and nutrition can sometimes be an overwhelming topic but Werner-Gray manages to pull you in from page one. She offers up a relatable story of her transition from junk food junkie to wholesome food convert, as well as incredible insight into nutrition that’s easy to connect to. Her cannot-put-down guide to whole body wellness may be the helping hand you need to commit to a healthier future. Buy Now on Amazon

Directions

1. Heat oil in a wok or large frying pan on medium heat. Add the garlic and half of the green onions. Stir-fry for 40 seconds.

2. Add the rice noodles to the pan. Stir-fry for 3 minutes.

3. Add the apple cider vinegar, maple syrup, coconut sugar, cayenne pepper, and bean sprouts. Stir-fry for 2 minutes or until noodles are cooked and everything is well blended.

4. Serve on plates and then add roasted peanuts and squeeze fresh lime over the dish.

Per Serving:


Calories: 536.7

Carbohydrates: 83.5 g

Fat: 19.4 g

Resize text-+=