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Join in the fun this Sunday at Open Streets, Langa with Green Monday, RE:Fresh & WoW! 
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Western Cape Government: Department of Health joins
Green Monday SA

The Western Cape Government: Department of Health has joined the Green Monday Movement! As part of their employee wellness program, Green Monday exhibited at their Wellness Day hosted at headquarters this week, sampling delicious Fry’s meat-free nuggets and teaching the attendees about the benefits of plant-based eating. Green Monday is also taking part in the department’s exciting WoW! WesternCape on Wellness campaign. This coming Sunday, we are joining WoW! at Cape Town Open Streets in Langa, sampling fresh green juices from RE: Fresh and handing out recipe books to residents. The event is open to everyone, come join in the fun!

Pad Thai

Recipe: Pad Thai

With the warmer weather upon us, we crave healthy and refreshing dishes that nourish our bodies and keep our waistlines in shape. Served hot or cold, this Pad Thai recipe, adapted from The Big Book of Vegetarian, is perfect for a light Green Monday lunch or dinner. It is packed with fresh flavour and crunchy veggies and can easily be adapted to suit your taste buds or the contents of your fridge. On Green Monday, indulge in this festive summer feast!
 

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Ingredients

  • 230g dried rice noodles
  • ¼ cup fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 to 2 teaspoons hot chilli sauce
  • 1 tablespoon water
  • 2 teaspoons peanut oil
  • 3 cloves garlic, minced
  • 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK)
  • 1 medium carrot, peeled and cut into narrow strips
  • 8 to 10 green onions, halved lengthwise and then cut into 5-centimetre pieces
  • 1 cup mung bean sprouts
  • 2 tablespoons chopped dry-roasted peanuts
  • ¼ cup chopped fresh coriander (optional)
  • 1 lime, sliced (optional)

Shopping Checklist

  • Garlic
  • Ginger
  • Carrot
  • Green Onion
  • Spouts
  • Peanuts
  • Fresh coriander
  • Lime

Pantry Essentials:

  • Lime juice
  • Soy Sauce
  • Brown sugar
  • Chilli sauce
  • Water
  • Peanut oil

Instructions

  • In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes). Make sure the noodles soak long enough to be white. If they seem like they aren't soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.
  • In a small bowl, combine the lime juice, tamari, brown sugar, chilli sauce, and 1 tablespoon of water.
  • In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds.
  • Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-soy mixture.
  • Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute).
  • Add the sprouts and toss to mix.
  • Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with coriander and slices of lime, if desired.
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