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


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

Nutrition 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).


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.