SUMMER PAD THAI

6-8 servings, 25 minutes

INGREDIENTS

• 14 oz package of rice noodles (use soba noodles if kapha)

• 1 cup asparagus, cut into small chunks

• 1 1/2 cups broccolini

• 2 tbsp sunflower oil or ghee

Sauce

• 1/4 cup tamari or coconut aminos

• 1/4 cup fresh lime juice

• 3 tbsp coconut sugar 

Toppings

• 1/3 cup coconut flakes

• 3 tbsp fresh mint leaves, chopped

• 3 tbsp fresh cilantro, chopped

• 3 tbsp fresh basil, chopped

• Fresh bean sprouts (optional)

• Fresh lime for topping
  

DIRECTIONS

1. Heat ghee in large pot over medium heat. Add the chopped veggies and cover and allow to cook until veggies are soft but still have a slight crunch. Set aside.

2.  Whisk all the ingredients together for the sauce in a small bowl and set aside.

3.  Chop all the herbs and set aside.

4.  Dry roast the coconut by adding to a small pan over medium heat and heating until brown (about 5 minutes), set aside.

5.  Cook the noodles according to package directions stirring frequently to prevent sticking. Strain and rinse under cool water once done cooking.

6.  Add the cooked noodles to the pot of veggies and add 1/2 of the sauce mixture. Sauté over low heat for 3-5 minutes. 

7.  Add the rest of the sauce mixture, turn off the heat.

8.  Serve your individual plate topped with fresh herbs, coconut, sprouts, extra sauce and lime juice. Enjoy warm!

#asain #vata #pitta #kapha #kidfriendly #lunch #dinner

Notes

• The fresh summer cooling satisfying noodles that you always wanted...and needed :).

• This recipe actually makes a lot, so you will be eating off of this all week - which is not a bad thing (but remember to leftovers for over 3 days starts to turn tamasic which can be dulling and heavy to the mind and body).

• If kapha, the veggies and fresh herbs in this dish help to off-set the heaviness from the noodles. But if you'd like to make it extra kapha friendly, feel free to sub soba noodles for the rice noodles.