Pad Thai Bowl

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Angella

subheading: FOR THE PAD THAI:

1⁄2 cup quinoa rinsed & drained (≈1 1⁄2 cups cooked)

1 small zucchini

cut into matchsticks (≈240 g)

120 g shredded red cabbage (≈1 1⁄2 cups)

1 red bell pepper

cut into strips

112 1⁄2 g frozen green peas (≈ 3⁄4 cup)

112 1⁄2 g ready-to-eat shelled edamame (≈ 3⁄4 cup)

1 carrot

cut into matchsticks

2 scallions

bias-sliced (≈ 1⁄4 cup)

subheading: FOR THE DRESSING:

1 tablespoon peanut butter

1 tablespoon pure maple syrup

2 tablespoons fresh lime juice

2 cloves garlic

minced (≈2 teaspoons)

1⁄4 teaspoon sea salt

1⁄4 teaspoon crushed red pepper flakes

subheading: FOR SERVING:

1⁄2 cucumber quartered lengthwise & sliced

2 tablespoons fresh coriander (optional) chopped

subheading: YOU'LL NEED:

saucepan with lid

subheading: RECIPE TIPS:

Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).

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