Cancer-fighting Gluten-free Pad Thai

This recipe has become one of my favorites. It's loaded with nutrition, tastes delicious, and has tons of cancer fighting foods in it, including leeks, garlic, red onions, broccoli, ginger, mushrooms, carrots, and more. The mix of vegetables can be modified - it's all up to your tastes. I try to use organic ingredients whenever possible. It can be served on rice, rice noodles, or my new favorite, Shirataki pasta, made from mushrooms and with few calories.

Most Pad Thai has fewer vegetables, and less sauce. I added a lot of vegetables to give it more cancer-fighting and nutritional value. I am a huge sauce fan, and because I like a lot of it, this recipe is heavy on sauce. If you prefer a lighter touch, I suggest cutting the sauce in half or by 1/3 to give the veggies and noodles a lighter coating.

Pad Thai

Vegetable sauté:

1 purple onion, diced

5 cloves garlic, minced

½ cup diced leaks

2 tablespoons grated fresh ginger (or powdered ginger)

2 cups chopped purple cabbage

3 carrots, grated

2 cups sliced mushrooms

1 head fresh broccoli, broken into small florets (or 1 package frozen broccoli florets)

10 spears of fresh asparagus (or 1 package frozen asparagus), cut into 1 inch strips

2 cups sugar-snap peas

1-2 cups bean sprouts

3 tablespoons avocado or grapeseed oil

2 tablespoons sesame oil

2 eggs, beaten

(Shrimp, cubed or shredded chicken, optional)

1 cup peanuts

Rice noodles, cooked (or Masoya pasta zero shirataki spaghetti)

Sauce:

1 cup hot water

1 herb-ox chicken cube

3 tablespoons gluten-free organic Tamara soy sauce

3 tablespoons fish sauce

6 tablespoons brown sugar

7 tablespoons Aldi’s organic peanut butter

(if using regular creamy peanut butter, reduce the amount of brown sugar to 4 tablespoons)

3 tablespoons lemon juice

2 tablespoons rice wine vinegar

2 tablespoons Ethnic Creations Thai seasoning

2 teaspoons corn starch

Directions: Cut up onions, leaks, garlic, and ginger, and place in wok or deep skillet with grapeseed oil. Sauté for several minutes with wooden spoons until onions are tender and clear. Cut up remaining vegetables and sauté for several minutes until slightly tender. Add sesame oil.  Move vegetables over to one side of skillet with wooden spoon, and place beaten egg mixture onto skillet, scrambling until cooked through. Once cooked, incorporate eggs into vegetable mixture. Add peanuts, and any meat as desired. Add sauce mixture into skillet, and stir into vegetables constantly until sauce bubbles and starts to thicken. Remove from heat. Serve with cooked rice noodles.

calories.