If I had to describe this dish in one word it would be tasty. The balance of tangy, sweet and salty with the creamy and crunchy textures is what makes Pad Thai one of my favourite meals and this is my whole-foods, plant-based version made as simple as possible. With minimal prep and cooking time, it is a favourite week night meal of ours.
I have included a bunch of tips for you down the bottom of this page including suggested swaps and replacements if you have a nut alergy etc. Enjoy legends! Super proud of this one xx
Sauce: 4 tablespoons peanut butter, natural, no added salt or sugar 1/4 cup coconut aminos 1/4 cup fresh lime juice 2 tablespoons coconut sugar 2 cloves garlic, peeled 1/4 teaspoo ground ginger
Noodles: 1 red capsicum, fenely sliced 1 medium carrot, juliene 1 cup bean shoots 1/2 cup spring onions, sliced 150g rice noodles
To serve: 1/2 cup corriander optional - 2 tablespoons almonds, roasted and chopped 2 lime wedges
Combine all sauce ingredients in a blender or food processor. Pulse to combine and blend until smooth.
Bring a pot of water to the boil. Turn heat off. Soak rice noodles in hot water for about 10-15 minutes. Drain and rinse in cold water.
Combine noodles, sauce and chopped vegetables into a wok or large saucepan, stir until well combined. Heat mixture over medium heat, stiring and mixing until warmed through. (About 5-10 minutes)
Serve with a generous garnish of corriander and a wedge or two of lime.
I love topping mine with some toasted, chopped peanuts, almonds or cashews for the added crunchy texture. Almonds, peanuts, walnuts, brazil nuts and cashews all work well. Simply dry toast them in a pan for a few minutes or pop them in the oven for 5 - 10 minutes on 180 degrees celcius, fan forced.
I find the best peanut butter in this recipe is roasted and fresh. At most health food and wholefood stores you can buy yours fresh or a local brand from a grocer. The least ingredients in the peanut butter the better. Added salt and sugar will alter the flavour.
If you want to replace the peanut butter with a nut free alternative you could try tahini (ground sesame seeds). If you want a grain free version you could use spiralised zuchini or sweet potato noodles. I have tried black bean spagetti also works well.
Many other veggies work well in this dish also. Try shredded purple cabbage, sliced green beans, mung bean sprouts, sugar snap peas, zuccini and the list goes on. Anything that has a nice fresh crunch.
If you are sensitive to raw garlic and onion you could try garlic powder or omit altogether. I find soaking chopped garlic in fresh lemon or lime juice really helps!
I used coconut aminos (fermented coconut nectar) in this recipe as I just LOVE it and it adds a yummy balance of salty, sweet and a slight vinegar taste. You can find it at many, many health, whole and bulkfood stores accross Australia or online. If you cannot get a hold of it you could swap it out for 1/2 the amount in Tamari and a little more lime juice and coconut sugar.
If you want some extra protein in this dish, fry it in a non stick pan before adding to the mix with the sauce, noodles and veggies so it is nice and crispy. Firm tofu is delicious as is fried tempeh!