Jump into Spring with Vegetable Pad Thai and iHerb
April 1, 2017 9 Comments
This is a sponsored post written by me on behalf of iHerb. All opinions and text are entirely my own.
Time to put away the winter boots and start enjoying the produce of spring. Put down the potatoes and pick up the asparagus! I am a huge asparagus fan and am always trying to find different ways to enjoy it.
This spring vegetable pad thai recipe features ingredients that I purchased on iHerb. iHerb has a bunch of healthy grocery products as part of the 35,000 products that they sell online. They ship to over 160 countries.
I purchased four products to make my pad thai. I bought Annie Chun’s Brown Rice Noodles, which are wonderful because they are made with 100% whole grain.
For the sauce, I purchased Coconut Secret Coconut Aminos which are an excellent soy sauce replacement. This coconut aminos have 73% less sodium than soy sauce and impart a deep flavor. MaraNatha Organic Peanut Butter has a very smooth consistency and Spectrum Organic Sesame Oil are both great products. They are organic and very high quality.
Almost all of the rest of the ingredients in the recipe are from the produce section of my store. You can use any vegetable that you like. I chose red and yellow peppers, asparagus, and carrots because I love the colors. The asparagus and carrots are in season and a good deal. I tossed in some frozen peas to add even more color.
The recipe is simple and fast. All you do is mix the sauce, heat up the water, slice up the vegetables, and cook the noodles WITH the asparagus and peas. You blanch the asparagus in the hot water that you are using to cook the pad thai noodles. This is a one pot meal!
I found shopping at iHerb to be super easy and my shipment arrived in no time. The site is easy to navigate and offers a bunch of options for different ingredients.
This store is great for people who want specialty ingredients and a good price. iHerb is a Google Trusted Store and their customer service team provides support in 10 different languages.
Don’t forget to check out iHerb to easily find most of the ingredients called for in this recipe! New Customers will get $5 off Their First Order if you follow this LINK!!
Spring Vegetable Pad Thai Recipe
8 ounces Annie Chun’s Brown Rice Noodles
1 pound asparagus
1 cup frozen peas
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, grated
Whisk together the coconut aminos, sesame oil, peanut butter, and ginger in a medium bowl. Set aside.
Snap the rough ends off the asparagus and chop it. Bring a large pot of water to a boil and add the brown rice noodles, chopped asparagus, and frozen peas. Cook for 4 minutes until noodles are al dente.
Drain the noodles, asparagus, and peas and add them back to the pot. Mix in the sauce, yellow bell pepper, red bell pepper, and carrot. Serve immediately.
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