Pad Thai Rice Noodle Rainbow

Gazing at my Forbidden Pad Thai Rice Noodles I KNEW I wanted to make a dish that was full of color. The purple noodles were calling for the rest of the rainbow to join them. with Lotus Foods Forbidden Pad Thai Rice Noodles as my blank canvas, and the rainbow as my muse, I began meal prep. From start to finish, the meal was ready in less than 30 minutes.

Preparation

I gathered veggies:

• Red bell pepper (1 diced)
  
• Rainbow carrots... Yellow and Orange (2 diced )
  
• Frozen peas - Green (1 cup)
• Onion (1/2 cup diced)
• 2 cloves of garlic (diced)
  

I decided on a protein ... Tofu

I decided on a sauce ... peanut 

Peanut Sauce

• 1 tsp apple cider vinegar
• 1 tsp brown sugar .. omit of using store bought nut butters as there are sugars added
  
• 2 tsp red curry paste
• 1 tbsp gluten free soy sauce
• 1/2 tsp red pepper flakes
• 2 tbsp nut butter (seed butter works too)
• 1 tbsp olive oil/sesame oil so things do not stick to the pan 
• add a tbsp of water if the sauce is too thick for your taste (depends on nut/seed butter you use) 

 

Instructions:

• Prepare the peanut sauce in a small saute pan. 
  
• Saute the onions and garlic is just enough olive oil to coat the pan
• Once translucent, add the rest of the veggies and saute until el dente
• In a separate pan, fry the tofu (or use an air fryer) 
• In a pot, bring water to a boil and prepare the noodles as directed on the package. 
• Toss the noodles with the sauce and add the veggies
• Put in a bowl and top with the tofu
  

 

My rainbow is almost complete. 

To finish the rainbow, I should have some fresh blueberries for dessert!