Okay, so here’s the deal with this recipe. I don’t actually
like peanut butter or peanuts. No bueno. But somehow I’m able to tolerate
peanut butter / peanuts if they’re in pad thai form, once every thousand years
or so. I’m always looking for inspiration for my recipes, and this one was
inspired by a trip I recently took to a local Thai place with my friend Lisa. I
didn’t order the pad thai, but going to the restaurant got me thinking about
how I could recreate the dish in my kitchen.
So here’s my two cents on the matter – if you like pad thai
already, you can eat this right after you cook it and truly enjoy it. But if
you’re a doubter like me, give this spicy vegan pad thai an hour or so to rest,
and let it cool to room temperature. I think you might really like it!
Ingredients
Pad Thai
- 1 Lb Long Pasta spaghetti, fettuccine, etc
- 3 Cup Shredded Carrots or Carrot Noodles
- 3 Cups Snap Peas washed and ends trimmed
- 1/2 Cup Scallions
- Cilantro to taste, optional
- Chopped Bird's Eye Chili caution - see notes
- Red Pepper Flakes for topping optional
Pad Thai Sauce
- 1/2 Cup Soy Sauce
- 1/3 Cup Smooth Peanut Butter
- 2 Tbs Sriracha
- 1 Large Clove of Garlic
- Juice from 1 Lime
- 2 Tbs Neutral Oil like avocado oil
- Black Pepper to taste
Instructions
- First, cook the pasta according to package directions. I highly recommend a long, flat noodle for this - like fettuccine or linguine. Use brown rice noodles to make gluten-free.
- While pasta is cooking, make the sauce. Combine all ingredients into a blender, and blend on high until everything is completely smooth.
- When pasta is done, drain and set aside.
- In a large sauté pan or pot, add in the carrots, (washed and trimmed) snap peas, and a small drizzle of oil. Sauté on medium heat until carrots are wilted, about 3-5 minutes. When done, remove from heat.
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full recipe : wellandfull.com