14 ounces Pad Thai Rice Noodles, or rice noodles of choice
1 Yellow Bell Pepper, thinly sliced
1 Carrot, shredded
3 cups Red Cabbage, thinly sliced
2 cups Edamame, shelled
6 medium spear Asparagus, chopped - you'll cook them with the rice noodles and soy beans
For the Sauce:
2/3 cup Liquid Aminos, or soy sauce
1/4 cup Sesame Oil
2 tablespoons Peanut Butter
1 teaspoon Fresh Ginger, peeled and grated (fresh)
Fresh Cilantro, chopped
Soy Sauce, to taste
Add all ingredients for the sauce to a small blender and blend until smooth. Set aside.
Bring a pot of water to a boil and add the rice noodles.
Allow the noodles to cook until softened, about 8 to 10 minutes.
6 minutes in to cooking, add the shelled edamame and the chopped asparagus to the hot water in order to cook the vegetables (you want to leave the asparagus al dente and not over-cook it). Note: if you aren’t using Pad Thai rice noodles, follow the instructions on your package of rice noodles
Strain the vegetables and noodles into a colander and immediately place in a large serving bowl.
Add the remaining vegetables, pour the sauce over everything and toss together.
Add salt and soy sauce (or liquid aminos) to taste.
Liquid aminos have a similar flavor to soy sauce. You can replace the liquid aminos with low-sodium soy sauce.