I started a new job working with a produce supplier in New Jersey. It’s been great working with a food company and, even better, getting to sample all of their delicious products! One of their trendiest products is their line of spiralized veggie noodles, one of which is made using red beets.
There are so many recipes I want to create with these noodles, but my first venture was to recreate one of my favorite dishes, pad thai. This dish is vegan and gluten friendly. Hope you like it!
- 1 lb red beet noodles
- 1 yellow onion, thinly sliced
- 5 cloves garlic, minced
- 3/4 cup peas
- 3/4 cup carrots, diced
- 1 cup broccoli florets
- 1/2 cup scallions, diced
- 1/2 cup cilantro, chopped
spicy peanut sauce
- 3/4 cup peanut butter (or for a low-calorie/fat option, you can use PB2 powder)
- 1/4 cup rice wine vinegar
- 1/3 cup tamari or soy sauce (check your tamari label to be sure it’s gluten-free)
- 1/2 tsp ginger powder
- 1/2 tsp garlic powder
- 1 1/2 tbsp garlic chili sauce
- 1 tsp honey
- 1 tsp lime juice
- crushed peanuts
- lime zest
- lime wedge
- In a small bowl, mix all of the ingredients for the sauce. Set aside.
- In large pan, heat olive oil and sauté onions and garlic.
- Once the onions are lightly golden, add the beet noodles, broccoli, carrots, peas along with a little salt and pepper. Sprinkle a little water over the noodles then cover and let cook for about 4-5 minutes or until the noodles are al dente.
- Once the noodles are soft, reduce the heat and add the spicy peanut sauce, scallions, and cilantro. Toss the noodles in the sauce so everything is evenly coated.
- Top with fresh cilantro, scallions, lime zest, and crushed peanuts. Serve with lime wedge. Enjoy!