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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