Zen Garden Pad Thai
We are located in the heart of stoney creek on at 44 king st e.
Recipe Summary Zen Garden Pad Thai
Make a vibrant vegetarian Pad Thai at home in minutes with a spectacular vegetable blend and Chick'n Veggie Tenders.Ingredients | Pad Thai Banana Leaf⅓ cup naturally brewed soy sauce3 tablespoons lime juice1 tablespoon brown sugar1 teaspoon minced garlic1 teaspoon grated fresh ginger1 teaspoon sesame oilPinch dried red chile peppers1 (500 gram) package Europe's Best® Zen Garden® vegetables½ pound medium-width rice stick noodles2 tablespoons Spectrum Naturals® Canola Oil, divided1 (170 gram) package Yves Veggie Cuisine® Chick'n Veggie Tenders⅓ cup chopped green onion⅓ cup chopped cilantro⅓ cup dry roasted peanutsLime wedgesDirectionsPrepare sauce: In a medium bowl, mix together soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil and chile peppers. Set aside.Thaw vegetables; drain well. Set aside.Prepare noodles according to package directions. Toss noodles with 1 tablespoon (15 mL) of the oil. Set aside and keep hot.In a large non-stick skillet over medium-high heat, heat remaining 1 tablespoon (15 mL) oil. Add veggie tenders, stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes.Add noodles and sauce; toss to combine well. Top with green onion, cilantro and peanuts. Garnish with lime wedges.Lacto-Ovo Vegetarians, add scrambled egg, if desired.Info | Pad Thai Banana Leafprep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
4
Yield:
4 servings
TAG : Zen Garden Pad ThaiTrusted Brands: Recipes and Tips, Yves Veggie Cuisine,
