Pad Thai

Dinner

Richard Curtis

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Ingredients

10 servings

Rice Noodles (14 oz)

1.0 package(s)

Ginger Powder

5.0 teaspoon(s)

Garlic Powder

2.0 teaspoon(s)

Snap peas (Fridge)

12.0 ounce(s)

Broccoli (Fridge)

1.0 head(s)

Lime (Fridge)

2.0 whole

Bell Pepper (Fridge)

1.0 whole

Rice Noodles (8 oz) extra

1.0 package(s)

Recipe Instructions

1. Turn on burner: high heat
2. Add water, rice noodles
3. While heating water & noodles, chop/slice veggies.
4. Boil until soft noodles. Stir. Drain most water (keep 4-8 oz in pot).
NOODLES WILL TURN TO MUSH IF LEFT IN WATER FOR TOO LONG.
5. Add salt, nutbutter, 1 oz. siracha, ginger, garlic. Stir.
6. Cook 2-3 min. Stir.
7. Add veggies. Cook 1 min.
8. Garnish lime wedge.

Pad Thai

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