Vegetable Pad Thai

Ingredients

• 8 oz rice noodles
• 3 tbsp tamari
• 2 tbsp rice vinegar
• 2 tbsp allulose
• 1 tbsp tamarind paste (or extra lime juice)
• 2 tbsp avocado oil
• 2 eggs, beaten
• 2 cups bean sprouts
• 3 green onions, sliced
• 1/4 cup crushed peanuts
• lime wedges

Method

1. 1

   Soak the rice noodles in warm (not boiling) water for 20-30 minutes until pliable but still firm — warm water softens them gently, while boiling water overcooks them before they even reach the wok, leaving them mushy after stir-frying.

2. 2

   Whisk tamari, rice vinegar, allulose, and tamarind paste for the sauce.

3. 3

   Heat avocado oil in a wok over high heat, scramble the eggs quickly, then push to the side.

4. 4

   Add the drained noodles and sauce, tossing constantly 2-3 minutes until the noodles are coated and tender.

5. 5

   Add bean sprouts and green onions, tossing 1 minute, and serve topped with crushed peanuts and lime wedges.