Vegetable Pad Thai in Tamarind Sauce

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

1 8 oz pack brown rice noodles or udon noodles 1 cup bean sprouts 2 large garlic cloves, finely minced ½ large red onion, finely chopped 1 carrot, cut into fine matchsticks ½ cup spring onions (or scallions), thinly sliced ¼ cup fresh mint leaves, chopped ¼ cup fresh basil leaves, chopped

subheading: GARNISH:

½ cup toasted sunflower and pumpkin seeds ¼ cup red radish, very thinly sliced Fresh lime slices

subheading: TAMARIND SAUCE:

2 Tbsp tamarind paste 3 Tbsp rice vinegar 1½ Tbsp shoyu (or soy sauce) 1½ Tbsp rice wine (optional) 1 Tbsp freshly squeezed (or grated) ginger juice 2 Tbsp maple syrup

Directions at nutritionstudies.org

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