Vegetable Pad Thai

Okay question, who does not like noodles with a yummy sauce, right? Almost everyone does! My favorite type of noodles are rice noodles. I feel as if they are not as heavy as an Italian pasta. I love using only sesame oil and a little salt on my rice noodles, but really nothing beats my peanut satay sauce! I created this recipe for my clients last week and they went crazy! I added tons of vegetables and threw in chicken at the end for them! The recipe below will be without protein, but feel free to add in any plant or animal protein you’d like, or even an egg!

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INGREDIENTS

Noodles + Veggies

• 1 shallot, small dice

• 2 carrots, julienne

• 1 garlic cloves, minced

• 1 Red bell pepper, sliced thin

• ½ head Purple cabbage, sliced thin

• 2 zucchini, sliced matchstick

• 1 tsp braggs liquid aminos

• 1 tsp sesame oil

• 1 packet of rice noodles

Peanut satay sauce 

• 1/2 cup crunchy peanut butter 

• 1 tsp sesame oil

• ¼ bunch cilantro

• 1 tbsp sweet chili sauce 

• 1 tsp rice vinegar

• 1 tsp maldon salt

• 1 tbsp braggs or soy sauce

• 1 tsp garlic paste or 1 piece fresh garlic

• 1 inch chunk of ginger

• pinch of red pepper flakes

Toppings

• lime juice

• furikake or sesame seeds

• cilantro

• crushed peanuts

• radish, sliced

INSTRUCTIONS

Prepare a pot of boiling water for noodles. 

1. Bring a pot of water to a boil for your noodles. Look for water amount on the package.

2. Wash and dry your vegetables. To prep your veggies follow the size for each cut from the ingredients list above or cut how ever you’d like!

3. For the satay sauce add all of the ingredients into a food processor and mix until fully combined, add water as necessary for desired consistency. 

4. Start to preheat a large pan or wok that all of your veggies can fit in. Drizzle in sesame oil or coconut oil and add you shallot and garlic. Stir-fry 2-3 minutes then add in the rest of your veggies and braggs.

5. Drop your noodles in water and cook according to the directions on the package. Continue tossing the veggies together for 3-5 minutes till veggies start to look cooked through, this should not take long!

6. Once noodles are done and strained add them to your vegetables in your wok and pour your peanut sauce over the noodles and veggies and combine with tongs to get everything mixed through.

7. I recommend a bowl for plating, place the pad thai in the middle, add any toppings you’d like, and maybe some more sauce!

8. Serve immediately while squash is still warm + delicious! 

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Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__