Vegetarian Pad Thai

 

Ingredients for 4 servings:
1. 6 ounces mung bean noodles
2. 3 tablespoons olive oil
3. 1 large onion, diced
4. 1 head broccoli, chopped into small spears
5. 1/4 cup water
6. 3 garlic cloves
7. 1/2 teaspoon celtic sea salt
8. 1 tablespoon sesame oil
9. 1 tablespoon agave nectar
10. 1 tablespoon ume vinegar
11. 1 tablespoon arrowroot
12. 1 tablespoon water
13. 1/4 cup scallion, thinly sliced
14. 1 tablespoon cilantro, finely chopped
15. 1/4 cup peanuts, roasted and chopped

Directions:
1. Bring water for noodles to boil in a large pot.
2. Cook noodles according to instructions on package, then drain and set aside.
3. In a large skillet, heat olive oil, and then add onion.
4. Sauté onions for 10-15 minutes, over medium-low heat until lightly browned.
5. Add broccoli and ¼ cup water.
6. Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften.
7. Stir in garlic and salt.
8. Then stir in sesame oil, agave and ume vinegar.
9. In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps.
10. Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan.
11. Place noodles on individual plates, then top with broccoli mixture.
12. Garnish with scallions, cilantro and peanuts.

Enjoy your meal!

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