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Vegan or Vegetarian Phad Thai
Vegan or Vegetarian Phad Thai

Before you jump to Vegan or Vegetarian Phad Thai recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.

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Whole grain snacks are an excellent choice for a fast wholesome snack. Starting your morning with a piece of whole grain toast can give you that additional boost you need to get going. When you have to have a fast treat on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than refined grains found in white bread.

You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Determining to live a healthy lifestyle can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to vegan or vegetarian phad thai recipe. You can have vegan or vegetarian phad thai using 17 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Vegan or Vegetarian Phad Thai:
  1. Prepare 1 Package brown rice phad thai noodles
  2. You need 1 red pepper
  3. You need 1 yellow pepper
  4. You need 1 onion (I use red onion, sweeter)
  5. Get 1 zucchini
  6. Take 2 carrots
  7. Get 1 egg beaten (I remit egg, taste and texture still good)
  8. You need 2 tablespoons oil (I used olive)
  9. You need 1/2 cup nuts (I use peanuts which I roasted)
  10. Get 3/4 cup cilantro, basil and green onion
  11. Provide for the sauce:
  12. Provide 3 tablespoons vegetable broth
  13. Provide 3 tablespoons fish sauce (I use a premade fish substitute)
  14. Take 3 tablespoons brown sugar
  15. Prepare 2 tablespoons white vinegar (I haved used coconut vinegar too)
  16. Get 1 tablespoon Braggs Liquid Aminos
  17. Take 1 teaspoon chili paste
Instructions to make Vegan or Vegetarian Phad Thai:
  1. Place noodles in a bowl of cold water and soak per directions on package. I use this brand. You can find at your local Asian Market.
  2. Spiralize the vegetables into noodle shapes. If the carrots are too small just cut them into small pieces or use cheese grater.
  3. Put the sauce ingredients in a jar and shake well. I use a mason jar.
  4. Heat 1 tablespoon oil in pan over medium high heat. Place vegetables in pan and stir fry for about 3 to 4 minutes. You will want the vegetables crisp and tender. Do not overcook. Once cooked place in bowl and set aside.
  5. Add another tablespoon of oil to pan. Drain the noodles completely and place noodles in pan and toss with tongs for a couple minutes. Then add your sauce to the noodles and tossed again for another 2 minutes, or until the sauce starts to thicken and stick to the noodles. PLEASE READ STEP 6 AND 7 BEFORE REMOVING NOODLES FROM STOVETOP. (This pic w/egg already added)
  6. IF NOT ADDING EGG: Toss in your vegetables you cook earlier. Using your tongs mix together then remove from heat. Stir in the peanuts and herbs and serve immediately. (Pic w/out egg)
  7. IF ADDING EGG: push the noodles to one side of the pan. Pour the beaten egg mixture into the pan and let sit for about 30 seconds. Then combine eggs in with the noodles, toss with tongs a couple minutes until everything sticks together. Then add the cooked vegetables you set aside earlier, toss with tongs for a couple more minutes and remove from heat. Stir in the peanuts and herbs and serve immediately. (Pic w/egg)

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