Dining In - Pad Thai Noodles

Pad Thai Noodles - Chef Chloe

This simple Thai dish delivers with the traditional sweet and salty sauce, but does so using drastically less oil (only one tablespoon). With brown rice pasta, it can be gluten free if you use tamari sauce instead of soy sauce, and of course it is vegan. This was an easy and quick dish to prepare. It could be even better if it had more protein or fiber to make it a more filling meal, possibly adding some tofu or mock meat marinated in the sauce would do the trick. You can find this recipe on Chloe Coscarelli's website. Enjoy!


8 oz. brown rice noodles
3 cups broccoli florets (I used frozen)
4 tablespoons brown sugar
3 tablespoons fresh lime juice, extra wedges for serving
4 tablespoons soy sauce
1 tablespoon canola oil
3 scallions, chopped
1 clove garlic, minced
Cilantro, chopped, for garnish
Roasted, salted, chopped peanuts for garnish

Cook pasta according to package in salted water. Before the pasta is done cooking, add in broccoli. Cook for about 5 minutes. Drain, rinse with cool water, and then drain again. Set aside.

To prepare sauce, whisk together brown sugar, lime juice, and soy sauce in a small bowl.

In a large skillet heat oil on medium-high heat, add in scallions and garlic. Add the sauce, then add the cooked pasta and broccoli. Stir carefully until sauce is evenly distributed and the ingredients are heated throughout.

Serve with chopped cilantro and peanuts, with a lime wedge on the side.