PAD THAI RECIPE

• ¼ cup fresh lime juice
• ¼ cup Bragg’s Seasoning (or to taste)
• 3 tablespoons of water
• 1.5 tablespoons maple syrup (or to taste)
• 3 tablespoons tomato paste
• 3 tablespoons rice vinegar

• 14 ounces of rice noodles or rice
• 1 medium crown of broccoli
• 1/3 cup sliced shallots
• 4 cloves garlic, minced
• 1 cup sliced green onions
• ¼ cup roughly chopped cilantro or parsley
• 2 teaspoons neutral-tasting oil, (optional, you can also water sauté)

• 2 cups thinly sliced cabbage
• 1 carrot, thinly sliced into matchsticks
• 1 cup bean sprouts
• Toasted pumpkin or sunflower seeds
• Lime wedges

• Mix together all the ingredients for the sauce in a medium bowl.
• Cook your noodles or rice according to package directions.
• Chop up the broccoli into pieces no bigger than a quarter and chop all remaining vegetables.
• Now that you have everything prepped, heat the oil or the water if you are going to water sauté over medium heat in a large skillet or wok.
• When the pan is hot, add the shallots and stir fry until they start to char around the edges, about 2 minutes.
• Add the broccoli and cook for another 2 minutes, add the garlic and sauté for about 30 seconds.
• Gently add the noodles or rice and 1/3 cup of the sauce and toss to be sure everything is coated. Keep adding sauce a little at a time until it is how you like it.
• Turn off the heat and fold in the green onions and cilantro or parsley.
• Top with cabbage, carrots, bean sprouts and seeds.
• Squirt with a wedge of lime and enjoy!