Decadent Easy Pad Thai
1 pack rice noodles
2-3 cloves of garlic
1 tablespoon water
1 small bouquet of broccoli roughly chopped
1 carrot shredded
7-8 leaves of napa cabbage thinly chopped (or 3-4 heads of bok-choy)
1 small can water chestnut
4-5 sprigs of green onions chopped
2 tablespoons soy sauce
1 teaspoon agave nectar
1 tablespoon peanut butter
1 handful of bean sprouts (you can use the canned ones too, about half can)
1 lime. Half for the sauce and half can be added as slice when serving.
toasted peanuts (optional)
In a medium size pot, bring water to boil. Drop the rice noodles in boiling water, turn the heat off and let the noodles stay for few minutes. Specific instructions can be found on each package of noodles.
In a well-heated wok, add garlic and 1 tablespoon of water. Cook for about 1 minute stirring constantly to prevent burning. When the garlic starts to release fragrance, drop the broccoli and the thick parts of the chopped napa cabbage and the shredded carrot . Cook for 5-6 minutes to soften up. Save the soft parts of the napa cabbage for decoration.
Add the green onions, water chestnut and stir. Save green ends of the onions for decoration. Mix in soy sauce, agave nectar, half lime and peanut butter stirring to cover all veggies with the sauce. It shouldn’t take more than 2 minutes. In the meanwhile, drain the rice noodles and rinse them then add then to the wok to warm up. Mix all veggies with the noodles and the sauce for another 1-2 minutes.
When serving, sprinkle the green ends of the green onions and the napa cabbage. If desired, add lime wedges for extra kick.