Vegetarian Pad Thai (Gluten Free)
INGREDIENTS
6 ounces mung bean noodles
3 tablespoons olive oil
1 large onion, diced
1 head broccoli, chopped into small spears
¼ cup water
3 cloves garlic
½ teaspoon celtic sea salt
1 tablespoon sesame oil
1 tablespoon agave nectar
1 tablespoon ume vinegar
1 tablespoon arrowroot flour
1 tablespoon water
¼ cup scallion, thinly sliced
1 tablespoon cilantro, finely chopped
¼ cup peanuts, roasted and chopped
Bring water for noodles to boil in a large pot
Cook noodles according to instructions on package, then drain and set aside
In a large skillet, heat olive oil, then add onion
Saute onions for 10-15 minutes, over medium-low heat until lightly browned
Add broccoli and ¼ cup water
Cover pan and saute 5 minutes or so until broccoli turns bright green and begins to soften
Stir in garlic and salt
Then stir in sesame oil, agave and ume vinegar
In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps
Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan
Place noodles on individual plates, then top with broccoli mixture
Garnish with scallions, cilantro and peanuts
Serves 4