Ginger-Infused Pad Thai
Ginger-Infused Pad Thai
By Chef Katie Mae
Makes 4 servings | Ready in 25 minutes | Stores 5 days in fridge
INGREDIENTS
- 2 large carrots
- ½ small head of purple cabbage or ¼ large head
- ½ bunch green onion, diced
- 1 recipe of Oil-Free Pad Thai Sauce
- 8 oz brown rice noodles
- 2 tablespoons black sesame seeds
- 1½ cups mung bean sprouts
- ¼ cup dry roasted peanuts or sliced almonds
DIRECTIONS
- Grate the carrots using the fine grater on the food processor or a box grater. Transfer to a medium bowl. Repeat with the cabbage and add to the bowl. Add the green onions.
- Prepare the Oil-free Pad Thai Sauce before cooking the noodles.
- In a medium pot bring water to a boil to cook the rice noodles in. Once the water is boiling, prepare the noodles according to the directions on the box. Be careful not to overcook them. Strain noodles and then return them to the empty pot.
- Add veggies, sauce and sesame seeds to the pot and turn the heat to low-medium. Stir well so everything is coated evenly. Warm the dish to your liking.
- Transfer to a large serving dish or individual bowls. Top with bean sprouts and peanuts just before serving.
CHEF'S NOTES
Overtime, bean sprouts and peanuts added to the dish will lose their crunch and appeal. If there’s a chance you’ll have leftovers, only add them to the portion being eaten.
This dish is also delicious served room temp or chilled. For room temperature, after straining the noodles transfer them to a large bowl where you can mix in the veggies and sauce. If you’d like the dish chilled, cover that bowl and put it in the fridge for an hour.
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