Rainbow Veggie Pad Thai
Servings : 4
Ingredients
Pad Thai
- 8 oz 100% whole wheat linguine
- 2 beet medium
- 2 sweet potato small
- 2 carrot large
- 2 radishes
- 1 bunch watercress
- 2 cups fresh basil
- 1 bell pepper red or yellow
- 1 mango
Ginger Dressing
- 1/2 cup extra virgin olive oil
- 2 1/2 tsp sesame oil
- 1 Tbsp rice vinegar
- 2 tsp fresh ginger about 1 inch
- 2 Tbsp Bragg Liquid Aminos
- 1 Tbsp worcestershire sauce no sugar listed in ingredients
- 2 Tbsp lime juice
- 1 tsp ground coriander
Instructions
- Cook linguine according to package directions. Drain.
- While linguine is cooking, peel beets. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
- Peel sweet potatoes. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
- Remove top from pepper. Remove membranes and seeds. Slice into thin matchsticks. Set aside.
- Peel and core mango. Cut into thin matchsticks. Set aside.
- Slice radishes thinly, and cut in half. Set aside.
- Peel carrots. Using a spiralizer, process into noodles. If you don't have a spiralizer, grate using a vegetable grater. Set aside.
- Roughly chop basil. Set aside.
- Roughly chop watercress; set aside.
- Arrange cooked noodles, vegetables and mango equally in each of 4 bowls. Top with basil.
Ginger Dressing
- Peel ginger. Add all ingredients to a blender. Blend until smooth. Drizzle over salads.
Notes
For additional protein, top with toasted peanuts and frozen (thawed) shelled edamame. Spinach can be substituted for the watercress. We used a vegan worcestershire for testing purposes. For gluten free, you can substitute brown rice noodles.