This delicious dish is my creative twist on Pad Thai. You will love how good this meal makes you feel with all the romaine lettuce, red cabbage, carrots, green onions, garlic, paprika and the yummy rice noodles. Only one tablespoon of olive oil for the entire recipe, so it is very heart friendly. Add a squeeze of fresh lemon and ground walnuts to finish off your dish. Makes two very large dinner size portions - you won't need anything else to go with this meal unless serving more than two people.
Thai Fried Rice Noodles
Serves 2
1 tsp. extra virgin olive Oil
1 clove garlic minced
2 green onions (use entire stalk) Slice at an angle
1/4 cup water
4 carrots (Use a Julienne Slicer) See photo above. This tool creates long thin slices
3 cups sliced romaine lettuce
2 cups sliced red cabbage
2 Tbsp. agave nectar or sweetener of choice
1 tsp. paprika
4 Tbsp. Bragg's Liquid Aminos
Lemon slices
Ground walnuts
1.) In a large bowl, soak the rice sticks in warm water for 30-45 minutes, until tender but firm.
2.) Heat oil in a large skillet or wok. Add minced garlic and sliced green onions. Stir-fry on medium heat for 1 minute.
3.) Add carrots and continue to stir-fry 30 seconds.
4.) Add drained rice sticks. Add 1/4 cup water and continue to stir-fry until noodles are translucent.
5.) When rice sticks start to stick together and stick to pan, add soy sauce, agave and paprika. Stir and cook 1 minute.
6.) Add romaine and cabbage. Turn off heat and stir until mixed well.
7) Serve topped with ground walnuts and a lemon wedge. Squeeze lemon wedge over noodles and enjoy:)
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