Pad Thai has been one of those recipes I’ve wanted to create for you, with an easy, healthy twist. It’s been challenging to get it right. I wanted the ingredients to be easy to find. I mean, if I can’t find tamarind paste, an essential ingredient in Pad Thai, in my own grocery store, chances are you may have a hard time finding it too. Then, I found that cooking brown rice noodles, evenly slightly too long, can result in the stickiest, pastiest gloppiest mess. I could have glued myself to the wall with those noodles and never escaped. So. Finally. After many fails…this one made me so happy. I mean, so very happy. I’m not about to claim this as authentic, by any means. But, it’s such a satisfying, healthy and delicious dish.
Let’s start with the sauce…the most important element. This one was inspired by Laura Miller’s of Raw. Vegan. Not Gross. It comes together so quickly in the blender and uses peanuts, in my version, to give the sauce some body and great flavor. So, instead of tamarind paste, this sauce uses a combination of fresh lime and pure maple syrup to cover those sweet and sour notes. Then, tamari, a gluten-free soy sauce is used instead of traditional fish sauce to keep things vegan.
Brown rice noodles…you sticky fellas. Thanks to finding this method by the genius, Lindsay of Pinch of Yum, I finally feel like I won’t hammer them into a paste ever again. Soaking the noodles in cold water for about thirty to thirty-five minutes before a quick jump in the pan to get nice and saucy, gives you the perfect rice noodle. Not sticky or mushy at all, with a just right bite to it.
Use this recipe as a base to create your own version. Add your favorite veggies, whatever you’ve got in the fridge or pantry and let me know what you think! If you snap a shot of it…tag it with #tasteloveandnourish…I’d love to see it!
- ¼ cup unsalted peanuts
- juice of one lime
- 3 tablespoons tamari
- 1 tablespoon pure maple syrup
- ½ cup vegetable broth
- ½ small onion
- 2 cloves garlic
- ½ to 1 teaspoon red chili flakes
- Pad Thai
- 8 ounces brown rice noodles
- water for soaking
- 1 tablespoon coconut oil
- 1 to 1½ cups chopped broccoli florets
- 1 medium carrot, shredded
- 1 cup mung bean sprouts
- 3 green onions, sliced
- 3 to 4 sprigs fresh cilantro or parsley
- ¼ cup unsalted peanuts, chopped
- Place the brown rice noodles in a large bowl. Cover them with water and allow to sit for 30 to 35 minutes.
- Make the sauce in the blender. Combine all of the sauce ingredients in the pitcher of your blender. Blend for about 30 to 45 seconds or until smooth. Set aside.
- In a large skillet, melt the coconut oil over medium-high heat. Add the broccoli florets and cook for just about 5 minutes or until bright green. Add the sauce to the pan. Drain the noodles and add them as well. Stir and continue cooking just until the noodles have softened to your liking. Remove the pan from the heat and stir in the carrots.
- Fill each bowl with the noodles. Top with sprouts, sliced green onions,some cilantro or parsley and the chopped peanuts.
If you’re looking for more vegan recipes…take a look here.