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Whole Roasted Chicken
Mains
Veggie Pad Thai with Peanut Sauce
Ingredients
- 1 package of your favorite pad Thai noodles
- 8 cups of fresh, chopped veggies. 1 head of broccoli, 1 summer squash, 3 medium carrots, 3 green onions, 8 shiitake mushrooms and a large handful of snap peas were used here. Other good options are baby corn, boy choy, cabbage, kale.
- 1 lime
- Handful roasted peanuts
- Fresh, chopped cilantro for topping
- 4 tablespoons California Olive Ranch 100% CA Olive Oil
Sauce Ingredients:
- 2 tablespoons peanut butter
- 2 tablespoons coconut aminos or soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon tamarind paste
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon white vinegar
Instructions
- Bring a large pot of water to a boil and cook pad Thai noodles according to package instructions
- Heat a large skillet to medium heat with California Olive Ranch 100% CA Extra Virgin Olive Oil in it
- Add 8 cups of chopped veggies to skillet, cook until tender, about 15 minutes
- Meanwhile, in a medium sized bowl, add all sauce ingredients and mix well until blended
- When veggies are done cooking, add in noodles and sauce
- Cook for another 5 minutes, letting the sauce caramelize slightly
- Serve with fresh cilantro and a lime wedge
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