Pad Thai

1 cup cooked whole-grain thin rice noodles (or any whole-grain noodles) (cooked as per packet instructions)
1 tbsp minced garlic
1 cup chopped veggies
1 tbsp date paste
1 cup bean sprouts
3 tbsp chopped peanuts
3-4 scallions, cut diagonally into 1″ long pcs
Lime wedges and fresh coriander leaves for the garnish

Method

Heat a large wok on high heat. Add the garlic and stir fry until light brown – but do not burn. Add veggies and stir fry for 3-5 minute, adding the ones that take longer to cook first, until they are all cooked but still firm. Add the noodles, separating them slightly with a fork, to prevent sticking.

Reduce heat and add date paste, stirring and tossing the noodles well to combine. Add bean sprouts, scallions and chopped peanuts and serve immediately with lime and coriander.

Serves 3-4