Peanutty Pad Thai
Pad thai is a pretty easy dish to love, but in restaurants, they use fish sauce and often egg, so let’s make a vegan version. If you want a protein boost, top it off with tofu, tempeh or try some shelled edamame beans, chickpeas or white beans.
Servings: 2 servings
Ingredients
- 4 oz brown rice noodles, or soba, udon, etc
- 1 cup broccoli, chopped
- 1 cup mushrooms, sliced
- 2 carrots, peeled and julienned
- 1/4 cup fresh cilantro, chopped
- 2 green onion, chopped
- 2 Tbsp peanuts, roasted and chopped, optional
Sauce Ingredients
- 2-4 Tbsp peanut butter
- 4 Tbsp tamari, soy sauce
- 4 Tbsp apple cider vinegar, or brown rice vinegar
- 2-4 Tbsp water
- 1 tsp toasted sesame oil
- 1 clove fresh garlic, minced
- pinch red pepper flakes
- 1-2 tsp maple syrup, optional
Instructions
- Bring a pot of water to a boil, and add the noodles to cook for 5-10 minutes, until just softened.
- Meanwhile, saute the vegetables in a large pan with a bit of olive oil or water/broth.
- Once the noodles are cooked, drain them, and add them to the pan to toss with the veggies, and stir in the sauce.
- Transfer to serving bowls, and top with chopped peanuts and cilantry, and serve with lime wedges for drizzling.
Sauce Directions
- Whisk or puree the sauce ingredients together until smooth and creamy. Start with just 2 tablespoons of water, and add more if you need the right consistency. Use more or less peanut butter, to your taste.
Notes
This sauce is quite peanutty. If you don’t like peanuts, or can’t have them, swap it out for cashew or almond or sunflower seed butter. And toast and chop the same nut/seed as garnish.
Add some diced mango (fresh or frozen) to the veggies if you want a sweet twist!
Nutrition
Calories: 489kcal | Carbohydrates: 67g | Protein: 19g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 2083mg | Potassium: 679mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11300IU | Vitamin C: 67.6mg | Calcium: 60mg | Iron: 3.2mg
