Chock full of veggies, gluten free and vegan friendly, this spin on Pad Thai is comfort food at its best.

What You'll Need

  • 2 cups kale
  • 2 cups carrots
  • 2 cups mushrooms
  • 2 cups onions
  • 3 cloves garlic
  • 1 cup snow peas
  • 1 lime
  • 1 package of king soba noodles
  • 1/3 cup canola oil
  • 4 tbs Bragg's Liquid Aminos
  • 3 tbs Sriracha or adjust to your taste preference
  • salt and pepper


Here's How

Chop and dice all veggies. Start by cooking noodles according to package directions, set aside. Heat up a large wok or deep pan on medium high, throw in onions, garlic, salt & pepper to taste. Sauté in no oil until lightly browned at the edges. Throw in canola oil, carrots, mushrooms. Add a little more salt and pepper and sauté until tender. Add Sriracha, juice from half of the lime and Bragg's liquid aminos. When the veggies are nice and tender, add noodles and mix together really well continuously so they do not stick to the bottom of the pan. Add kale and cook till kale is tender. Turn off heat. Add snow peas. Squeeze the rest of lime to taste.

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