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Spring Vegetable Pad Thai Recipe

Julia Mueller
  • 35 minutes
  • Serves

INGREDIENTS

14 oz

pad thai rice noodles, or rice noodles of choice

1

yellow bell pepper, thinly sliced

1

carrot, shredded

3 cups

red cabbage, thinly sliced

2 cups

edamame, shelled

6

medium spear asparagus, chopped - you'll cook them with the rice noodles and soy beans

2/3 cup

liquid aminos, or soy sauce

1/4 cup

sesame oil

2 tbsp

peanut butter

1 tsp

fresh ginger, peeled and grated (fresh)

sesame seeds

fresh cilantro, chopped

soy sauce,