In a medium sauce pan or wok, sauté minced garlic
and ginger in 2 tbsp olive oil on medium until
transparent.
(If using shrimp rinse under cold water for 10
minutes to defrost.)
(If using chicken add the chicken now and cook
until no longer pink.)
Add 1/2 cup of water with broccoli, zuccini, zen
garden veg. mix, carrots, water chestnuts. Cover
and steam on medium heat until vegetables are soft.
(about 10 minutes)
Drain out excess water and add Roslynd's Pad Thai
peanut sauce (see recipe in sauce section) or a store bought sauce.
Simmer for 3-5 min. on low heat.
Place a few handfuls of raw bean sprouts on each
plate and place pad Thai vegetables on top.
Add chopped green onions and peanuts on top for
garnish.
=) enjoy
Originally Submitted
1/6/2011
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