Healthy Recipes

Buckwheat Soba Pad Thai

Buckwheat is a flavorful cholesterol buster with a chewy texture and earthy flavor. Throw in a variety of colorful vegetables and protein-rich peanut butter and—voila—a complete, balanced meal.

Buckwheat Soba Pad Thai
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5 ounces buckwheat soba noodles

¼ cup rice wine vinegar (no sugar, no salt added)
1 garlic clove
1 tablespoon minced fresh ginger
2 tablespoons organic creamy peanut butter
1 tablespoon honey
1 teaspoon tamari
¼ teaspoon crushed red pepper flakes
¼ teaspoon sesame oil

2 tablespoons canola oil
½ cup finely chopped white onion
½ cup red bell pepper julienne
½ cup green bell pepper julienne
½ cup carrot julienne
½ cup bamboo shoots julienne
½ cup bean sprouts, rinsed
½ cup fresh spinach, roughly chopped
2 scallions, cut on a diagonal into thin strips

⅓ cup seeded and grated cucumber
2 tablespoons fresh cilantro leaves


1. Bring a medium pot of water to a boil and cook noodles according to package directions. When cooked, rinse under cold water and set aside.

To make the peanut sauce: Place the vinegar, garlic, ginger, peanut butter, honey, tamari, pepper flakes, and sesame oil in a food processor or blender and process until smooth.

In large skillet or wok over medium to high heat, add the canola oil and onions. Stir-fry until translucent, about 2 minutes. Add the peppers, carrots, bamboo shoots, and bean sprouts and sauté about 2 minutes, stirring frequently. Stir in the spinach, scallions, noodles, and peanut sauce. Toss and remove from heat.

4. Divide noodles between two bowls and garnish with cucumber and cilantro leaves.

Nutritional facts: 

Per serving: 596 calories, 24 g fat, (2.4 saturated), 86 carbohydrates, 15 g protein, 9.4 g fiber, 217 mg sodium (9.5% Daily Value).