Vegetarian Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Tbs sesame oil1 small red or spanish onion, diced2 cloves of garlic, finely diced or grated (I usually grate mine so there's no garlic surprises in my meal!)2 Sweet Bell Peppers, choose what colours you'd like to use (I usually use 1 red and one yellow for a colourful dish) sliced length wise1 cup chopped cremini mushrooms (or mushrooms of choice)Baby Corn2 cups bean sprouts (they reduce as they heat)1/2 cup broccoli slaw1/2 cup snow peasSmall handful unsalted peanuts1/2 cup Pad Thai sauce (gluten free-I use president's choice as it specifies g-free)salt, pepper to tastedried chipotle peppers (optional)
Heat oil over medium heat, sautee onions, garlic, salt, pepper and mushrooms until transparent. Add peppers, cook stirring constantly 3-4 minutes until fragrant. Stir in baby corn, bean sprouts and broccoli slaw, cook until sprouts begin to wilt and reduce. Add peanuts and snow peas until heated, stir in pad thai sauce to heat, add chipotle peppers if desired. Serve with lime wedge
Serving Size: makes 2-3 servings
Serving Size: makes 2-3 servings
Nutritional Info Amount Per Serving
- Calories: 586.5
- Total Fat: 36.3 g
- Cholesterol: 0.0 mg
- Sodium: 3,236.7 mg
- Total Carbs: 55.1 g
- Dietary Fiber: 12.5 g
- Protein: 17.8 g
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