Vegetarian Pad Thai

 

vegan pad thai

I absolutely love Pad Thai, but I prefer to make it at home and have control over the ingredients that go into the sauce. I came across this recipe on one of my fav sites to follow, Pinch of Yum, but adjusted it slightly and made it egg-free and peanut-free. You can further adjust the sauce recipe to make it more sweet or more spicy if you like. I find this recipe has a really nice balance of both. 

Spiralizing the vegetables was the best part! It’s really so much fun. Before today I didn’t know you could use this machine on onions and red peppers, but you learn something new every day!

If you don’t have a spiral slicer, you can simply use a julienne peeler, or julienne by hand like in this video. Check out my spiralized vegetables using my spiral slicer below:

 

Spiraled Vegetables

 

So quick and easy!

Now to make the sauce, I simply shook the ingredients together in a mason jar. You can use any jar you have with a tight lid, or a blender.

Pad Thai Sauce

 

The julienned/spiralized vegetables are first added to the skillet to lightly cook.

spiralized vegetables

 

And then the noodles are added and lightly tossed with tongs to combine.

pad thai brown rice noodles

 

 

You can eat the pad thai as is, or garnish with nuts, herbs, and/or a slice of lime.

 

Vegetarian Pad Thai

  • 4 ounces brown rice noodles
  • 1 zucchini
  • 1 red pepper
  • half a yellow onion
  • 2 carrots
  • 2 tbsp. grapeseed oil
  • 1/2 cup cashews
  • 1/2 cup cilantro and green onion, chopped

For the Sauce:

  • 3 tbsp. coconut sugar
  • 1 clove garlic, minced
  • 3 tbsp. vegetable broth
  • 2 tbsp. white vinegar
  • 3 tbsp. tamari
  • 1 tsp. chili paste (sambal oelek)
  • 1/4 tsp. miso paste
  • pinch black pepper
  • 1/4 cup water
  1. Place the uncooked noodles in a bowl of cold water to soak.
  2. Spiralize the zucchini, red pepper, and onion into noodle-like pieces. Spiralize the carrots if they are big enough or cut them into strips.
  3. Shake up the sauce ingredients in a jar.
  4. Heat a tablespoon of grapeseed oil over medium heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender. Be careful not to overcook them as they will get soggy and heavy. Transfer to a dish and set aside.
  5. Add another tablespoon of grapes oil to the pan. Drain the noodles (they should be softened by now). Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce starts to thicken and stick to the noodles. You may need to add a “slurry” to thicken the sauce if it isn’t happening on it’s own. Do this by mixing 1 tbsp. arrowroot starch with a bit of the sauce, and mix into a paste. Add a bit of this paste to the pan at a time, and combine with the rest of the sauce until it starts to thicken. Don’t add too much at once, or the sauce may become too thick.
  6. Add in the vegetables, toss together and remove from heat.
  7. Plate, and sprinkle with cashews and fresh herbs.
  8. Serve and Enjoy!
Recipe originally from: Pinch of Yum blog

 

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