Veggieful Buckwheat Pad Thai

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By now, you should all know how much I love my veggies. Always have, always will. My favorite food, since I was a little girl, is a baked potato (which has now evolved into a baked sweet potato). 

By now, you should all know how much I love my veggies. Always have, always will. My favorite food, since I was a little girl, is a baked potato (which has now evolved into a baked sweet potato). This Pad thai tastes just as delicious, if not better, as any greasy takeout dish. However, it's heartier and all the more satisfying because it's bursting with an bountiful amounts of veggies. Feel free to omit some of the vegetables if you can't handle it or want a more traditional noodle based dish. I've tried various vegetable combinations with this dish, and these seem to work the most harmoniously.

Ingredients:

  • 1 tsp coconut oil
  • 2 carrots
  • 2 zucchinis
  • 2 heads of broccoli
  • 1 head of cauliflower
  • 1 cup shredded cabbage
  • 1/2 bag spinach
  • 1 cup bean sprouts
  • 1/2 cup sugar snap peas
  • 1 package of 100% buckwheat soba noodles
  • Peanuts and cilantro (for garnish)

Sauce

  • 8 tbsp peanut flour
  • 4 tbsp coconut aminos (or tamari soy sauce)
  • 2 tbsp rice vinegar
  • Water until desired consistency is reached

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Method:

  1. Heat the coconut oil on medium/low heat in a large wok or chili pot and add the shredded cabbage. Wash the vegetables and cut the zucchinis and carrots into thin discs and add to the pan. Chop the broccoli and cauliflower into florets and add to the mixture, stirring occasionally. 
  2. Add the lid and let that simmer for a but while you get started on the noodles. Cook according to package instructions, remembering to rinse with cold water when they're done cooking to prevent the noodles from sticking together. 
  3. Once the vegetables are fairly soft, add the spinach and bean sprouts for another few minutes until the spinach has cooked down (it will shrink significantly). 
  4. For the sauce, simply whisk the ingredients together with a fork. Since peanut flour is used instead of peanut butter, it's easier to mix into a sauce and no blender is required. Depending on the size of your veggies, you may want to make a little extra sauce. 
  5. Mix the noodles, veggies, and sauce. Serve in a bowl garnished with cilantro and crushed peanuts for crunch!
  6. This even tastes delicious cold, so it would make for a perfect packed lunch!