Brussel Sprout Pad Thai
1 package flat rice noodles
1tbsp gluten-free soy sauce
Juice of 2 limes
2 tsp. coconut palm sugar
2 tbsp. refined coconut oil
1 garlic clove chopped
2 spring onions finely chopped
1 red chili - sliced
200 g/2 cups brussel sprouts - sliced
100g/1 cup bean sprouts
Garnish: chopped peanuts and lime wedges
Lightly steam or roast brussel sprouts and set aside.
Place noodles in large heatproof bowl and cover with boiling water. Leave sit for 10 minutes until noodles are tender, drain and rinse with cold water. Set aside.
Combine soy sauce, lime juice and coconut sugar.
Heat the oil in a large frying pan or wok. Stir fry onion, garlic, chili and cooked brussel sprouts for about 2 - 3 minutes. Then add noodles and beansprouts and cook for another minute.
Pour the sauce over the stir fry making sure to coat well. Once everything is heated through, separate into four bowls.
To serve - garnish with chopped peanuts and lime wedges.
Recipe adapted from Zest4life