Arugula Pad Thai
Need a quick and healthy pick-me-up for lunch? Try this super wellness bowl we created using our Pad Thai Asian Noodle Soup loaded with fresh veggies on a bed of baby arugula.
Our Pad Thai is made with gluten free rice noodles and a delicious blend of aromatic spices. Enjoy all the flavor of your favorite Thai restaurant without the added salt, oil, or calories.
Cook the noodles and red bell pepper in garlic paste. While the noodles are cooking, prepare the sauce by mixing water and the flavor packet.
Assemble your bowl with a bed of arugula on the bottom, then noodles mixed with sauce, topped with peanuts, sliced avocado, and chopped shallots and carrots.
If you made this Pad Thai and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Check out some of our other awesome recipes:
Potato Black Bean Soup by @plantifullybased
Arugula Pad Thai
Need a quick and healthy pick-me-up for lunch? Try this super wellness bowl we created using our pad thai asian noodle soup loaded with fresh veggies on a bed of baby arugula!
- 1 tsp garlic paste
- red bell pepper, chopped
- 1/4 cup whole peanuts
- avocado, sliced
- 2 tbsp shallots
carrots, sliced into thin strips
- 1-2 cups fresh baby arugula
In a large skillet, warm the garlic over medium heat and make sure pan is coated.
Add in the prepared pad thai noodles and red pepper and toss around.
Cook over medium heat, covered for about 5-8 minutes or until softened.
While the noodles cook, stir together the sauce ingredients in a small sauce pan and add to noodles.
Once sauce ingredients are well combined, pour on top of the noodles and mix well so all the noodles are covered in creamy sauce.
Add in the peanuts, avocado, shallots and carrots and add to a plate or bowl with the baby arugula sprinkled on the bottom – enjoy!