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.
Here’s what happened – I made the recipe and thought it was pretty good, peanut butter notwithstanding. My boyfriend loved it, and I take into consideration his judgement when I decide whether or not a recipe makes the cut (because I’m ridiculously picky). When the day came to do the photos, I took them all and filmed a video, which took about two hours or so. By that time, the pad thai was cooled and had been sitting for a while. What the heck, I said. I tried it again and…. OH MY GOODNESS. It was transformed. I couldn’t stop eating it. It was amazing!!! I think when the pad thai had time to rest, all the flavors really hung out and got to know each other and got along. It was really incredible.
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!
A quick note – as many of you may have seen on Instagram, my boyfriend have been following an anti-inflammatory diet. I’m going to start posting those types of recipes soon, but I wanted to share this delicious recipe beforehand! To make this anti-inflammatory, use whole grain or brown rice noodles, and less oil. Cheers!
Here’s how to make the recipe:
Spicy Vegan Pad Thai
This spicy vegan pad thai is way better than takeout - made with whole food ingredients, and a breeze to throw together!
- 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
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.
Add in the cooked noodles to the sauté pan or pot, and then top with the pad thai sauce. Mix noodles and veggies until they're evenly covered with sauce.
Serve pad thai with scallions and cilantro.
Feel free to sub in any other veggies you like to accompany this pad thai - broccoli and onions would be delish too! Also, in the video, I used a little chopped bird's eye chili in the sauté. You can use this too, though I caution you it's VERY spicy!!
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)