February 20, 2014
Tonight it's Thai on the RMM household menu!
Vegan Low Fat Pad Thai for the family:
1 pkg Pad Thai Rice Stick Noodles (or any noodles for that matter)
In the meantime prepare sauces!
1/4 c. Pure water
3 T. Tamari
2 T. Organic peanut butter (or almond butter)
3 T. Organic ketchup
1 t. Sriracha Hot Chili Sauce (optional)
2 t. Organic Coconut Palm Sugar
2 cloves of garlic
1 in piece of ginger
Ingredients for the Healthier Copycat
4 t. White Vinegar
1 t. Balsamic Vinegar
1/2 t. Tamarind Paste
1/2 c. Raw honey
1 pinch of Saffron
1/2 c. Raw cashews
2/3 c. Organic cilantro
2 garlic cloves
2 green onions
1 T. Coconut Palm Sugar
1 t. Black pepper
1 t. Cumin
Water to desired consistency about 1/4 c.
When 30 minutes are close to up start boiling a pot of water for the noodles.
Stir fry Veggies for Pad Thai
Any you desire! Always Use 1/2 c WATER to stir fry.
(NEVER EVER use or eat OILS! Yuck! Phooewy!!) #thatstuffwillkillya
Put lid on and let steam for 10 minutes:
Add noodles to boiling water for 5 minutes:
Mix well with sauce & veggies:
Prepare any veggies for Lettuce wraps:
Beauty. Quality. Delicious. AND Healthy!!
And an AWESOME meal was had by all!!