Thai Fried Rice Noodles

My friend Debbie is the author of

http://thehealthseekerskitchen.blogspot.com/

She is an amazing cook (and amazing person) and this is a favorite recipe that she has developed. Debbie believes in healthy, raw if possible eating and is quick to share her knowledge with others. You'll love this recipe.

Thai Fried Rice Noodles

Serves 2
8 oz. Phad Thai Rice Sticks (Dry(
1 Tbsp. olive oil
3 green onions (use entire stalk) Slice at an angle
1/4 cup water
4 carrots (use a julienne slicer) This tool creates long thin slices
3 cups sliced romaine lettuce
2 cups sliced red cabbage
2 Tbsp. agave nectar or sweetener of choice
1 tsp. paprika
4 Tbsp. soy sauce (Debbie always uses Braggs Amino Acid- look in your grocery dept.)
Lemon slices (a must)
Ground walnuts (oh dang, I'm getting a cankor already. Please use pecans. lol)

In a large bowl, soak the rice sticks in warm water for 30-45 minutes, until tender but firm.

Heat oil in a large skillet or wok. Add minced garlic and sliced green onions. Stir-fry on medium heat for 1 minute.

Add carrots and continue to stir-fry 30 seconds.

Add drained rice sticks. Add 1/4 cup water and continue to stir-fry until noodles are translucent.

When rice sticks start to stick together and stick to pan, add soy sauce, agave and paprika. Stir and cook 1 minute.

Add romaine and cabbage. Turn off heat and stir until mixed well.

Top with ground nuts and a lemon wedge. Squeeze lemon wedge over noodles and enjoy!