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Pad Thai Recipe


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     Pad Thai

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   4
Preptime   30 min. or less

1 Bag frozen Zen Garden vegetable mix
2 medium sized zucchinis cut into quarters
1 Head of Broccoli flowers
1 cup shredded carrots
1/2 bag of bean sprouts
2 cups peeled cooked shrimp, or chicken breast
1 clove garlic
1 tbsp shaved fresh ginger
2 tbsp Olive oil
Green onions

In a medium sauce pan or wok, sauté minced garlic and ginger in 2 tbsp olive oil on medium until transparent. (If using shrimp rinse under cold water for 10 minutes to defrost.) (If using chicken add the chicken now and cook until no longer pink.)
Add 1/2 cup of water with broccoli, zuccini, zen garden veg. mix, carrots, water chestnuts. Cover and steam on medium heat until vegetables are soft. (about 10 minutes)
Drain out excess water and add Roslynd's Pad Thai peanut sauce (see recipe in sauce section) or a store bought sauce. Simmer for 3-5 min. on low heat.
Place a few handfuls of raw bean sprouts on each plate and place pad Thai vegetables on top. Add chopped green onions and peanuts on top for garnish. =) enjoy

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