Do you have your chopsticks handy? You’ll need them! And if you don’t know how to use them, this noodle-y dish will inspire you to learn. Made with brown rice noodles, this version of pad Thai is tossed with spicy peppers, green onions, bean sprouts, savory peanut oil and a hot chili sauce. Feel free to add baked tofu, roasted peanuts a fresh sprig of cilantro for garnish.
1 pkg. Explore Cuisine Organic Brown Rice Pad Thai Noodles, cooked & drained
2 green onions, sliced
2 small chili peppers, thinly sliced
2 cups bean sprouts
1/3 cup roasted peanuts, chopped
1/3 cup cilantro, chopped (plus extra sprigs for garnish)
2 Tbsp. peanut oil
1 lime, sliced into wedges
- In bowl, stir sauce ingredients. Pour into non-stick wok and cook over medium-high heat. Stir until sauce becomes syrupy; about 1 minute.
- Add cooked noodles, peanut oil and bean sprouts. Toss to coat.
- Once noodles become hot, fold in green onions, cilantro and chili peppers.
- Distribute into bowls and garnish with peanuts, cilantro sprigs and lime wedges.