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!!
Kacey Tess 