Prepare rice noodles, drain and set aside.
In a medium sized mixing bowl combine peanut butter, honey,
gluten free soy sauce, lime juice, orange juice, and red pepper
flakes. Set aside.
In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly
browned. Add remaining oil and onions; cook for another 2
minutes.
Add peanut butter mixture, chili powder, bean sprouts, and
noodles. Continue to mix until sauce thickens.
Transfer to serving dishes.
Serve warm with a sprinkle of fresh ginger, scallions, ground flax
seeds, pistachios, orange zest and fresh basil. Garnish with lime
wedges.
Enjoy.
Originally Submitted
1/27/2015
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