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    Rainbow Veggie Pad Thai

    Source of Recipe

    From "Half Baked Harvest Cookbook" by Tieghan Gerard

    Recipe Introduction

    "My version of Pad Thai is not crazy traditional, but it is delicious, colorful, and oh so healthy! While the base of my dish is noodles, I also use a mix of zucchini, beets, bell peppers, and carrots to really achieve that rainbow color. Fair warning: If you use a red beet, you are going to change the color of your noodles to one of the prettiest shades of pinkish-red you will ever see. It is the ultimate and instant mood booster. The sauce is the part that is not all that traditional because it's soy-based, it's not as sweet as what you may have tasted before. That's why the mango and coconut are key to balancing out the saltiness."

    List of Ingredients

    ◦ 8 ounces thick-cut rice noodles
    ◦ 5 tablespoons sesame oil
    ◦ 1 zucchini, thinly sliced or spiralized
    ◦ 1 small red or yellow beet, thinly sliced or spiralized
    ◦ 1 red or orange bell pepper, cut into matchsticks or spiralized
    ◦ 1 mango, pitted, peeled, and cut into matchsticks
    ◦ 2 cups coarsely chopped basil
    ◦ cup low-sodium soy sauce
    ◦ 2 tablespoons rice vinegar
    ◦ 2 tablespoons fish sauce (optional)
    ◦ 1 tablespoon honey
    ◦ 2 teaspoons grated fresh ginger
    ◦ 2 teaspoons sambal oelek or sriracha
    ◦ Juice of 2 limes
    ◦ cup chopped fresh basil or cilantro
    ◦ Soy-Toasted Coconut (recipe follows), for serving
    ◦ 4 to 6 soft- or hard-boiled or fried eggs, for serving

    Recipe

    Bring a large pot of water to a boil over high heat. Add the rice noodles and cook until softened according to package directions.

    In a large skillet, heat 1 tablespoon of the sesame oil over medium-high. When it shimmers, add the zucchini, beet, and bell pepper. Cook for 2 to 3 minutes, or until tender-crisp, being careful not to overcook. Add the cooked rice noodles and cook for about 1 minute, until heated through. Remove the skillet from the heat and stir in the mango and basil.

    In a small bowl, combine the remaining 4 tablespoons of sesame oil, the soy sauce, vinegar, fish sauce (if using), honey, ginger, sambal oelek, lime juice, and cilantro. Mix well, then pour the dressing over the Pad Thai (see Note). Toss well to coat. Divide the Pad Thai among four to six plates and top each with the toasted coconut and an egg.

    Serves 4 to 6



    Soy-Toasted Coconut:

    ◦ 1 cups unsweetened flaked coconut
    ◦ 1 cup raw peanuts or cashews
    ◦ 1 tablespoon coconut or extra-virgin olive oil
    ◦ 1 tablespoon honey
    ◦ 1 tablespoon low-sodium soy sauce

    Preheat the oven to 425 F.

    On a rimmed baking sheet, toss the coconut and nuts with the oil, honey, and soy sauce. Arrange them in a single layer, transfer to the oven, and roast for about 20 minutes, tossing halfway through, until the coconut is lightly toasted and crunchy.

    Let cool completely before transferring to an airtight container. Store at room temperature for up to 1 month.

    Makes 2 cups



    Note:
    You may not need all the dressing, so use more or less to your liking.

 

 

 


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