Pad Thai-Inspired Stir Fry, Oil-Free
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 large red onion, chopped (about 2 cups or 9 ounces)
4 to 5 large garlic cloves, minced
1 red bell pepper, sliced (about 1½ cups or 6 ounces)
½ green cabbage, thinly sliced (about 4 cups or 12 ounces)
1 cup white button or cremini mushrooms, thinly sliced (about 4 ounces)
½ of a 15-ounce can bean sprouts, drained and rinsed
8-ounce package brown rice Pad Thai noodles
15-ounce can chickpeas, drained and rinsed (or substitute with another bean or cubed tofu)
1 to 2 tablespoons rice vinegar
2 to 4 tablespoons coconut aminos (or flavored balsamic vinegar for a salt-free substitute)
1 to 3 limes, juiced
Optional: chili flakes to taste
Optional toppings: sliced green onions, chopped peanuts
Directions
- Preheat a large skillet on medium-high heat.
- Start to bring a pot of water to a boil for the noodles, but hold off on cooking them until the stir fry is almost done cooking.
- Add onions to the large skillet and steam-saute for 5 to 10 minutes until onions start to caramelize. Add splashes of water as needed to deglaze the pan and prevent sticking.
- Add the rest of the vegetables and mushrooms along with about a tablespoon of water, cover and steam for about 5 to 10 minutes or to your desired doneness.
- Stir in chickpeas and beansprout and continue cooking until heated through.
- Meanwhile, when the stir fry is almost ready, add the noodles to the boiling water and cook per package directions.
- Drain the noodles (and rinse if recommended on the package directions) then add the noodles to the skillet.
- Add vinegar, aminos, lime juice, and chili flakes, if using, and stir well to combine everything.
- Serve with green onions and peanuts.
