(This recipe is vegan and gluten free. The only refined sugar it contains can be found in small quantities, in some brands of saracha sauce.)
Believe it or not, despite the long healthy-sounding name, my kids scarfed this dish right down; I didn’t even get a full portion myself.
1 package brown rice pad-Thai noodles
1 lb. broccoli, cut into bite sized pieces and blanched
3 cloves garlic, minced
2 tbsp. sesame oil
2 tbsp. olive oil
1/2c. gluten free soy sauce, or liquid aminos
½ cup sesame tahini
1 tsp. saracha
In a large sauté pan, cook the garlic in the olive and sesame oils for three minutes over medium heat. Add the tahini, soy, and saracha, and continue cooking for two more minutes.
Boil the noodles according to their directions, then add the noodles and one cup of their cooking water to the pan with the sauce. Add the broccoli and continue cooking the entire mixture, stirring constantly, over medium heat, until all of the liquid is absorbed, and the sauce has thickened; this will take three to five minutes. Enjoy!