THAI VEGETABLE PEELER RECIPES

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VEGETABLE "PAD THAI" RECIPE | SIDECHEF



Vegetable

This simple version of vegetable Pad Thai has got me hooked. With only a few ingredients, a tool (julienne peeler), and 20 minutes (or less) you can have a giant bowl of this yumminess. Garnish this with crushed peanuts, cilantro, and sesame seeds and forever forget carry-out.

Provided by Vodka & Biscuits

Categories     Salad    Weeknight Dinners    Pescatarian    Low-Carb    Vegetarian    Vegan    30 or Less    Budget-Friendly    Dairy-Free    Shellfish-Free    Spicy    Full Meal    Egg-Free    Spiralizer    Fish-Free    Stove    Tree Nut-Free    Sugar-Free    Tomato-Free

Total Time 1500S

Yield 4

Number Of Ingredients 17

4 Zucchini
4 Carrot
7 ounce Bean Sprouts
1/2 cup Edamame
3 clove Garlic
2 inch Fresh Ginger
to taste Salt and Pepper
2 tablespoon Olive Oil
1/4 cup Low-Sodium Soy Sauce
2 tablespoon Creamy Natural Peanut Butter
3 tablespoon Water
1 pinch Crushed Red Pepper Flakes
1/4 teaspoon Sesame Oil
to taste Sesame Seeds
to taste Scallion
to taste Peanuts
to taste Fresh Cilantro

Steps:

  • Using a Julienne peeler or Zoodle machine, make noodles from the Carrot (4) and Zucchini (4). Set aside with the Bean Sprouts (7 ounce), Edamame (1/2 cup) and whatever else you are making.
  • Heat the Olive Oil (2 tablespoon) in a saute pan over medium-high heat. Cook the Garlic (3 clove) and half of the Fresh Ginger (2 inch)
  • Toss in the vegetables. Season with Salt and Pepper (to taste). Cook 7 to 10 minutes until warm and tender, keeping a crunch on the vegetables.
  • For the sauce, mix Low-Sodium Soy Sauce (1/4 cup), Creamy Natural Peanut Butter (2 tablespoon), Water (3 tablespoon), Crushed Red Pepper Flakes (1 pinch), Sesame Oil (1/4 teaspoon) and remaining ginger together. Transfer half of the sauce to a bowl to use later.
  • Toss the sauce with the noodles. Add more if you want it more saucy.
  • Once everything is tossed and the sauce is melty/creamy, garnish with Sesame Seeds (to taste), Scallion (to taste), Peanuts (to taste), and Fresh Cilantro (to taste).

Nutrition Facts : Calories 58 calories, ProteinContent 2.5 g, FatContent 3.5 g, CarbohydrateContent 5.3 g, FiberContent 1.6 g, SugarContent 2.7 g, SodiumContent 166.3 mg, SaturatedFatContent 0.5 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 1.5 g

THAI VEGETABLE PIZZA - RECIPES | PAMPERED CHEF CANADA SITE



Thai Vegetable Pizza - Recipes | Pampered Chef Canada Site image

Traditional Thai ingredients are used to top a cooled pizza crust for an appetizer that bursts with flavor and color.

Provided by PAMPEREDCHEF.CA

Yield 16 servings

Number Of Ingredients 12

1 pkg (10 oz/300 mL) thin prebaked pizza crust
2 garlic cloves, pressed
1/3 cup (75 mL) reduced-fat creamy peanut butter
2 tbsp (30 mL) honey
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) reduced-sodium soy sauce
1 tsp (5 mL) peeled, finely chopped fresh gingerroot
1/2 medium red bell pepper (1/2 cup/125 mL diced)
2 green onions with tops, thinly sliced
1 large carrot, peeled
1 cup (250 mL) fresh bean sprouts
Snipped fresh cilantro and chopped peanuts (optional)

Steps:

  • Preheat oven to 450°F (230°C). Place pizza crust on Large Round Stone with Handles. Press garlic onto crust with Garlic Press; spread evenly over crust using Large Spreader. Bake 8-10 minutes or until crisp. Remove from oven to Stackable Cooling Rack; cool completely.In Small Batter Bowl, whisk together peanut butter, honey, vinegar, soy sauce and ginger. Dice bell pepper and thinly slice green onions using Chef’s Knife. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-in. (2.5-cm) pieces.Spread peanut butter mixture over crust. Sprinkle with bell pepper, green onions, carrot and bean sprouts. Sprinkle cilantro and peanuts over pizza, if desired. Cut into wedges using Pizza Cutter; serve immediately.

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