BEET Pad THAI

This is a fantastic way to incorporate beets if this is your first time experimenting! By no means is this a traditional pad thai, but i’ve tried my best to capture all of the essential flavors…and OH! it’s vegan, so you’re stomach will be happy too!

INGREDIENTS

Serves 2-3

Tacos & Toppings

• 8 oz spaghetti or rice noodles

• 1 tbsp coconut oil

• 1 spiralized beet

• 1 spiralized zucchini

• 1/2 thinly sliced red onion

• 1/2 thinly sliced red bell pepper

• 1 inch minced ginger

• 4 cloves of minced garlic

• 1 tbsp honey

• 2 thai chili sliced in half

• 2 tbsp soy sauce

• 1 tbsp red wine or apple cider vinegar

• 1/2 lime - juiced

• 1/2 tbsp black pepper

• 2 finely chopped scallions

• cilantro, crushed peanuts, sesame seeds, and cherry tomato to garnish

RECIPE

1. Boil your spaghetti or rice noodles till al-dente according to the package.

2. In the mean time, heat coconut oil on medium heat. Add in your red onion and bell pepper. Saute for about 2 minutes until vegetables soften slightly.

3. Add in the zucchini and beet. Continue to saute for about 4-5 minutes until the vegetables are tender, but not soggy!

4. Once noodles are cooked, take the vegetables off of the heat. Mix in the noodles, adding 2-3 tbspn of pasta water to start building a sauce.

5. Mix together the ginger, garlic, thai chili, soy sauce, vinegar, lime, black pepper, and scallions in a small bowl.

6. Toss the sauce into the noodles until well bound. That’s it! Simply garnish with cilantro, peanuts, sesame seeds, and cherry tomato. You can use all of these garnishes or none!

Tips & Tricks

1. Do not rinse the noodles, and only cook them when you are ready to start assembling the dish!

2. You can add all type of thinly sliced veggies to this. My suggestion would be to add julienned cucumber at the end to garnish!

3. If you don’t care about making this recipe vegan, feel free to add fish sauce into the sauce mix.

4. Grilled tofu or portabella mushroom are great to make this dish more hearty!