Pad Thai


  • 2 tbs sesame oil
  • 1/2 lb linguini
  • 1 Cup sliced mushrooms
  • 1/2 Cup frozen edamame
  • 8-10 Snowpeas, sliced lengthwise
  • 1/2 Cup shredded carrots
  • 1/3 Cup slice green onion (leave a handful to the side for garnish – and a few long stem pieces to place in the side of the bowl as pictured above)
  • Chickpeas, drained and dried
  • 1 tbs olive oil
  • Sprinkle of everything but the bagel seasoning
  • 1/2 Cup cashews
  • 1 tbs peanut butter
  • 1 tsp rice vinegar
  • 1/4 Cup soy sauce
  • 1 tsp honey
  • 1 tsp sesame seeds
  • Steps
    1. Place dried chickpeas on baking sheet, cover with olive oil and a generous serving of everything but the bagel seasoning – bake at 450 degrees for 7-10 minutes or until crisp – mixing with a spatula half way through
      Boil water and cook linguini according to pasta box directions – drain and add 1 Tbs sesame oil – set to side
      While pasta cooks, add remaining sesame oil to a pan and set to medium low. Add carrots, mushroom, edamame, snow peas and green onion – sautée for 5 minutes
      Add peanut butter, vinegar, honey and sesame seeds – stir thoroughly
      Place cashews on baking sheet – turn oven to broil and leave for 3-5 minutes watching carefully to ensure they don’t burn
      Mix pasta into vegetable mixture
      Place mixture in bowl – sprinkle green onion on top with cashews – place long sprigs of green onion in corner of plate

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