My struggle to come up with gluten free ideas continues, vegetable pad thai, a great side dish with Salmon. I bought some wide rice noodles from an asian store some time ago, I figured it would be a good alternative to rice or quinoa. Lots of peppers, broccoli and red onions, scallions and sprouts, Pad thai can be really heart healthy and colorful. Peppers are a very high source of Vitamin C and other antioxidants,One small red, yellow or orange pepper provides three times the recommended daily allowance of vitamin C; way ahead of citrus! Red peppers stand out as one of the few foods that contain lycopene, a carotenoid that lowers the risk of various cancers, including prostate and cervical cancer. These crimson packages are also packed with beta-carotene, converted to vitamin A in the body and essential for night vision. Nature’s best source of zeaxanthin, a compound known to protect against cataracts and macular degeneration, can be found in orange peppers.
Soak the rice noodles in boiling water(taken off the stove) for 12-15 minutes. Drain and rinse with cold water until ready to use.
Make the pad thai sauce by mixing- Tamarind paste, sriracha hot chili sauce or garlic chili paste, rice vinegar,brown sugar, lime juice, fish sauce and crushed garlic. Boil this mixture together just for 2 minutes to thicken the sauce.
Heat 2 TBSP oil in a wok on high heat.
Sauté all the vegetables for just 1-2 minutes, crispy but not cooked. Take them off the heat and empty the vegetables out of the wok. Put the wok back on stove.
Heat remaining oil in the wok, add Pad Thai sauce to it, as it sizzles add the drained rice noodles. mix the noodles and sauce together, adding the sautéed vegetables to this mixture. Turn the stove off once its all mixed well, even if its slightly saucy (it dries up in time). Add crushed peanuts, cilantro, scallions and bean sprouts/ cabbage. Add some fresh lime slices to the finished noodles and serve.