Avocado Basil Pad Thai
– 1 package of 1/4' wide rice noodles. – 4 cloves garlic, chopped – 1 chili pepper, thai or red chili, de-seeded and finely chopped – 1 C of shallot or yellow onion, sliced – 1 bunch of green onions, chopped – 1 C of mung bean sprouts (or cabbage, thinly sliced) – 1/2 C of fresh basil, chopped – 1/2 C of fresh cilantro, chopped – 1/2 C of peanuts, roasted and unsalted, chopped – 4 tbsp of soy sauce or tamari – 2 tbsp of brown sugar (or agave) – 2 tbsp of ketchup or tamarind paste – 2 tbsp of fresh lime juice (about 1 lime) – 1/2 tsp of salt – 1 tbsp of sesame, peanut, or grapeseed oil – 1 ripe avocado, diced
Set a medium pot of water to boil for rice noodles. Cook them until just al dente, drain, rinse, and set aside. Drizzle with a tsp of oil if desired and toss to prevent noodles from sticking together. You can proceed with the following steps while the noodles are cooking.
In a skillet, heat 1 Tbsp of oil on medium heat (or omit if you prefer) and saute shallot or onion, garlic, and chili pepper for 3-4 minutes until lightly browning. Add mung bean sprouts, green onions, and half of sauce mixture. Toss well and let cook one minute more. Transfer veggies to a large bowl and set aside.
Add peanuts to skillet to gently toast and warm. Cook them on medium heat until turning golden, about 2-3 minutes. Sprinkle atop noodle bowl along with diced avocado, and additional chopped basil and cilantro if desired. Drizzle with extra lime juice, or serve with a wedge of lime. Season to taste with salt and pepper and enjoy!
FOR FULL RECIPE