Whether you decide to go plant-based for animal welfare reasons, health reasons, or just for the heck of it, there is one thing many of us have in common: We still want to eat meals that resemble something we left behind when we gave up meat, fish, and dairy.
Lately I have been having visions of Pad Thai. The version I formerly ate had chicken, eggs, dairy, and shrimp in it so that’s not an option. The other problem is that in restaurants these Asian dishes are loaded with fat. So, I went on the hunt for a low fat vegetable pad Thai recipe worth making more than once.
The two recipes shared below satisfied my craving without taking in all the fat!
This Easy Thai Noodles recipe from Forks Over Knives and is good enough that I made it twice within 3 weeks!
Easy Thai Noodles
It makes about 7 cups and is ready in 30 minutes!
8 ounces brown rice noodles or other whole-grain noodles
3 tablespoons low-sodium soy sauce, or to taste
2 tablespoons brown rice syrup or maple syrup
2 tablespoons fresh lime juice (from 1 to 2 limes)
4 cloves garlic, minced
1 (12-ounce) package frozen Asian-style vegetables (about 3 cups)
1 cup mung bean sprouts
2 green onions, white and light green parts chopped
3 tablespoons chopped, roasted, unsalted peanuts
¼ cup chopped fresh cilantro
1 lime, cut into wedges
1. Cook the noodles according to the package instructions. Drain and set aside.
2. Meanwhile in a large saucepan, combine the soy sauce, brown rice syrup, lime juice, garlic, and ¼ cup
water. Bring to a boil over medium heat. Stir in the Asian mixed vegetables and cook until crisp-tender,
about 5 minutes.
3. Add the cooked noodles and mung bean sprouts and toss to coat. Cook until heated through, about 2
4. Garnish the noodles with the green onions, chopped peanuts, cilantro, and lime wedges. Serve.
The other dish I recently tried was this Asian Veggie Stir Fry dish from Monkey & Me Kitchen Adventures. Here’s the link to it to get the inside scoop!
Do you have a hankering for something you gave up? If so, let me know and I’ll hunt down a recipe for you!
Thanks for reading!
#wfpb #wholefoodplantbased #wholefoodplantbasednooil #vegan #T2D #type2diabetes #reversingdiabetes #plantstrong #oilfree #padthai #asianrecipes