Zen Garden Pad Thai

Zen Garden Pad Thai
  • 1/3 cup naturally brewed soy sauce
  • 3 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • Pinch dried red chile peppers
  • 1 (500 gram) package Europe's Best® Zen Garden® vegetables
  • 1/2 pound medium-width rice stick noodles
  • 2 tablespoons Spectrum Naturals® Canola Oil, divided
  • 1 (170 gram) package Yves Veggie Cuisine® Chick'n Veggie Tenders
  • 1/3 cup chopped green onion
  • 1/3 cup chopped cilantro
  • 1/3 cup dry roasted peanuts
  • Lime wedges


  1. Prepare sauce: In a medium bowl, mix together soy sauce, lime juice, brown sugar, garlic, ginger, sesame oil and chile peppers. Set aside.
  2. Thaw vegetables; drain well. Set aside.
  3. Prepare noodles according to package directions. Toss noodles with 1 tablespoon (15 mL) of the oil. Set aside and keep hot.
  4. In a large non-stick skillet over medium-high heat, heat remaining 1 tablespoon (15 mL) oil. Add veggie tenders, stir-fry for 1 minute. Add vegetables; stir-fry for 2 minutes.
  5. Add noodles and sauce; toss to combine well. Top with green onion, cilantro and peanuts. Garnish with lime wedges.

04/30/2018
Zen Garden Pad Thai, recipe PT15M PT1H 5 455 calories

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