Buckwheat Pad Thai

Serves 4 | ready in 30 minutes

Buckwheat Noodle Pad Thai

This is a veggie-powered, peanut-free version of the popular stir-fried Thai noodle dish. Experiment by preparing it with buckwheat noodles, black bean noodles, mung bean noodles, rice noodles or veggie noodles and a variety of veggies—but really, it’s all about the sauce here.

Psst …

If you have a sensitivity to wheat or gluten, make sure the ingredients in your buckwheat noodles don’t include wheat. While buckwheat is gluten free, many buckwheat noodles contain a combination of buckwheat and wheat flour.

Get saucy

Prepare extra sauce to season rice, kale and sautéed vegetables for a tasty veggie bowl. The sauce is also phenomenal as a dressing for salads. (No judgments from me if you lick the bowl.)

Play with it

Sometimes I’ll add a red bell pepper or mushrooms to this recipe. Feel free to skip the yellow squash and just use zucchini or vice versa. Instead of packaged noodles, make zucchini or yellow squash noodles.

In each delicious serving: 308 calories | 5 g protein | 18 g fat | 35 g carbs (12 g sugar, 3 g fiber) | 334 mg sodium

Source: Plant-Powered Comfort Food

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