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
favouritemeals and this is my wholefood, plant-based version made as simple as possible. With minimal prep and cooking time, it is a favourite weeknightmeal of ours.
I have included a bunch of tips in the cooks notes for you down the bottom of this page including suggested swaps and replacements if you have a nut
allergyetc. Enjoy legends! I'm super proud of this one. x Harry
Serves: 2 Prep time: 20 minutes Cook time: 10 minutes Difficulty: Easy 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 teaspoon ground ginger NOODLES 1 red capsicum, finely sliced 1 medium carrot, julienned 1 cup bean shoots 1/2 cup spring onions, sliced 150g rice noodles TO SERVE 1/2 cup coriander 2 lime wedges optional: 2 tablespoons almonds, roasted and chopped
Combine all sauce ingredients in a blender or food processor. Pulse to combine and blend until smooth.
Bring a pot of water to a boil then turn then 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 and stir until well combined. Heat mixture over medium heat, stirring and mixing until warmed through (about 5-10 minutes).
Serve with a generous garnish of coriander and a wedge or two of lime. I also 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 really 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 celsius fan-forced.
COOKS NOTES On peanut butter - I find the best peanut butter in this recipe is roasted and fresh, available at most health and wholefood stores or grab a local brand from a grocer. The lower the number of ingredients in your peanut butter, the better. Added salt and sugar will alter the flavour. Nut-free - If you want to replace the peanut butter with a nut free alternative you could try tahini (ground sesame seeds). Grain-free - If you want a grain-free version you could use spiralised zucchini or sweet potato noodles. I've tried black bean spaghetti which also works well. Veggies - Many other veggies work well in this dish also. Try shredded purple cabbage, sliced green beans, mung bean sprouts, sugar snap peas, zucchini...the list goes on. Anything that has a nice, fresh crunch. Garlic and onion - 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! Coconut aminos - 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 vinegary taste. You can find it at many health, whole and bulk food stores across 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. Add a little protein - If you want some extra protein in this dish, try frying some firm tofu or tempeh it in a non-stick pan before adding to the mix with the sauce, noodles and veggies so it is nice and crispy!