Veggie Pad Thai

What you’ll need:
1 package of brown rice noodles
2 TBSP extra virgin olive oil
3 garlic cloves chopped finely
1 shallot chopped finely
1/4 head of cabbage chopped finely
1 Cup of sugar snap peas cut in half
4-5 radishes cut finely
1-2 TBSP Sriracha (use more to make it more spicy or leave out if you don’t like spice)
Fresh cilantro (use as garnish)
1/2 lime quartered (for garnish)

1/3 Cup vegetable stock
3 TBSP rice wine vinegar
1/2 lime (juice)
3 TBSP brown sugar
2-3 TBSP fish sauce (can be found in the asian section of your grocery store)
1-3 TSP cayenne pepper (use to taste)
1 TSP black pepper

What you do:

Heat a pot of water until boiling
Add brown rice noodles to boiling water, turn the burner off and let noodles sit 5-9 minutes until soft

Drain and rinse noodles with cold water (this will help prevent them from sticking)
Set aside

In a bowl mix:
1/3 Cup vegetable stock
3 TBSP rice wine vinegar
1/2 lime (juice)
3 TBSP brown sugar
2-3 TBSP fish sauce (can be found in the asian section of your grocery store)
1-3 TSP cayenne pepper (use to taste)
1 TSP black pepper
Set aside

Heat a skillet over medium and add olive oil, shallot and garlic and cook for about 3 minutes

Add cabbage and Sriracha and mix thoroughly, let cook for 1-2 minutes

Add rinsed noodles and pad thai sauce you already mixed

With two forks continuously mix noodles and sauce until completely absorbed

When sauce is completely absorbed into noodles fold in peas, radishes and/or any other veggies you like

After you plate the noodles top with fresh cilantro and place one quartered lime on plate

Enjoy!!