I love Pad Thai so finding something I could make at home and KNOW exactly what was going into it was ideal for this vegan. I will say this recipe is a little heavy on the peanut taste so just beware. I happen to like peanut butter and anything made with it so…YUM!!! I also have to wonder if you could use a prepared Peanut Sauce in the Asian Aisle in place of the sauce in this recipe. (This could be a real time saver for you worker bees) I used Tofu as my protein in this dish. Started with extra firm Tofu, set it in a colander for a couple of hours to drain.. cubed it.. seasoned it with Potlatch seasoning and baked it at 400 for 20 minutes on lightly greased parchment paper. (turning it once at the half way point) These delightful little cubes are tasty right out of the frig, or on your salad and they will last a week, so enjoy!!
Sauce:
juice of 1 lime
2 Tbl. peanut butter
2 Tbl. Soy sauce (low sodium)
1 Tbl. toasted sesame oil
1 tsp. sriracha
1 1/2 tsp. coconut sugar
1/2 tsp. ginger powder
2 garlic cloves, minced
Veggies:
14 oz. package of pad thai noodles (pour boiling water over these noodles and let them set for 15-20 minutes to soften)
1 c. edamame (fresh or frozen) * I added frozen to my noodles as they soaked
In a skillet with 1 1/2 tsp coconut oil or avocado oil, sauté the following till soft
1 large sweet potato…peeled and spiralized
2 zucchini, spiralized
ADD:
1 c. shredded red cabbage
1 red bell pepper, small pieces
drain the noodles and edamame and add to other veggies
Combine sauce and veggies…. top with Tofu (or shrimp or chicken) add a little cilantro OR Mint for garnish
This just in: The next day is even better than day one. I liked this when I first made it and I LOVE IT as a left over. The flavors had a chance to blend and the peanut taste blended instead of taking over. I’m only sharing a portion with my daughter to try it…the rest, I’m enjoying for the next couple of lunches and or dinners. 🙂 🙂