Made this just as written, even though I had reservations about using the Thai Kitchen
Pad Thai sauce since the first ingredient is sugar.
If I make this again, I'd try it with the Thai Kitchen Peanut Sauce, which was right next to
the Pad Thai sauce on the grocery shelf.
The traditional
pad thai sauce is made from three sources of sugar that form a syrup and are then sprinkled with peanuts... no way to paleoize that
Once I had my simple
pad thai sauce made, creating the rest of this dish only took a few minutes!
Traditional
pad thai sauce normally includes fish sauce, but because I wanted to keep this one vegan - friendly, I've subbed in low - sodium tamari instead.
There are about a million things I love about this pad thai (which is by no means traditional, I know), starting with the fact that it packs SO much flavour thanks to a whole bunch of fresh herbs and homemade
pad Thai sauce.
And you may find you need to more water to these than is suggested I still have not go
the pad thai sauce to the right consistency using her recipe so will continue tweaking it, but it is so tasty.
If you want a warm version of this dish, heat
the pad thai sauce in the microwave first and heat it up.
PAD THAI: In a large bowl, add the zucchini noodles, carrot ribbons, green onions, cilantro, basil, salt, and
the pad thai sauce.
Now we will make
the Pad Thai sauce — in the same pan!
It's super-good, although I did add a spoon of
pad thai sauce and about 1T of sugar to give it a little zip.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons
Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred
pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
When it comes down to pad Thai, it boils down to how good
your pad Thai sauce recipe is.
Spread on
Pad Thai sauce, chopped cilantro, chopped peanuts, avocado chunks, a bunch of colored peppers, and broccoli (better without the brocc, but I wanted the nutrients).
This easy vegetarian and vegan pad Thai recipe is loaded with colorful vegetables like broccoli, bell pepper, and edamame, and coated with a delicious homemade
pad Thai sauce.
This veggie Pad Thai has bell pepper, onions, carrots, cilantro, basil, nuts, and a delicious quick
Pad Thai sauce to bring it all together.
Not exact matches
Tasty Bite
Pad Thai: Like the hummus, we appreciated that these noodles are shelf - stable, lightweight and good for travel, but we didn't love the flavour of the
sauce.
Salmon Primavera from Phoenix Helix Salmon with Rutabaga Noodles and Shallot Herb
Sauce from Heartbeet Kitchen Smoked Salmon Salad with Zucchini Noodles from A Squirrel in the Kitchen Citrus Tuna Pasta Salad from AYCE to Better Health Cucumber Noodles with Tonnato
Sauce from Beyond the Bite Tuna with Lemon Spinach Pesto Salad from Real Food & Love Squash Fish Bake from Be Paleo and Thrive (omit pepper) Smoked Clam Linguini from Autoimmune Wellness Crab and Meyer Lemon Pasta from Adventures in Partaking Sizzlin Scallops with Citrus Vinaigrette Zoodles from Conscious Autoimmunity Zucchini Noodles with Scallops and Bacon from Meatified (omit pepper) Garlic Shrimp Zucchini Pasta from Sweet Potatoes and Social Change Shrimp
Pad Thai Noodle Bowl from Beyond the Bite Lo Bak (Daikon) Noodle Stir - Fry from The Real Food Guide (choose coconut aminos)
Tamarind is a tart, fruit that lends its unique flavor to Worcestershire
sauce and
pad thai.
My partner wanted some
Thai food, so we had a «Classic
Pad Thai», pan-fried rice noodles with tamarind
sauce, crushed peanuts and bean sprouts.
+ Spaghetti Pomodoro, spaghetti with fresh tomato, basil and garlic marinara
sauce — 220 B + Classic
Pad Thai (ask without eggs to replace tofu), rice noodles pan-fried with a tamarind
sauce, peanuts, sprouts — 150 B + Almost Raw
Pad Thai, more healthful re-interpretation of this classic
Thai dish made from raw papaya «noodles — 180 B + Khao
Pad (ask without eggs to replace tofu), traditional wok - fried brown rice with market vegetables — 120 B
If you want to double the recipe, you will need to cook the
sauce a bit longer than 20 minutes to reduce it, and you will need to cook the
Pad Thai in two batches for best results.
Linda @ Veganosity recently posted... Raw Super Sprouts
Pad Thai with Spicy Peanut
Sauce
My Honolulu friend Jim Hollyer steered me there where our group ordered a yellow curry dish,
pad thai, and an entré of Evil Shrimp, crustaceans served with vegetables in a rich red curry
sauce.
Add some versatility to your menu with authentic
Sauces that offer unique flavours, ranging across
Thai, Teriyaki,
Pad Thai and Honey Garlic.
Spicy Vegan
Pad Thai Zucchini Noodles are drizzled in a spicy, tangy
sauce and topped with chopped peanuts.
organic chicken breasts, sliced thin * 1 can organic coconut milk (I used
Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to t
Thai Kitchen brand) * 1 - 2 handfuls
pad -
thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile sauce to t
thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind - date paste or chile
sauce to taste
Taste and if
Pad Thai needs more flavor, stir in a little extra
sauce.
Paleo Chicken
Pad Thai combines butternut squash noodles, tons of vegetables for texture and flavor, and is drizzled with the most delicious creamy lime almond butter
sauce!
Sweet Potato
Pad Thai with Shrimp is a pleasure for your senses, hitting all the taste points — sweet, salty, sour, bitter and umami; plus it's gluten - free (just use gluten free soy
sauce or tamari), dairy - free, and naturally high in fiber.
Delicious
pad Thai will keep you from reaching for the takeaway menu - carrots and courgettes replace most of the noodles and the
sauce is so fragrant.
Tuesday:
Pad Thai (made with gf soy
sauce and no egg) with Asian slaw (modifying with scant amount of oil and sugar and adding crucifers in the form of broccoli slaw) for us and Hokensons.
This paleo
pad thai is made with sweet potato and carrot «noodles» and then topped with a delicious sunflower butter
sauce and colorful toppings like egg strips, red cabbage, sprouts, bell pepper, cilantro, black sesame seeds, and sprouted sunflower seeds from Nuts.com.
This
sauce was AMAZING!!!! I was looking for a «faux
pad thai» kind of thing because I had a bunch of cooked spaghetti squash.
-LSB-...] Salo Sweet Potato Curry from Saffron Trail Sweet Potato Curry, South Indian Style from Saffron Trail Sweet Potato Gnocchi from Kiddielicous Kitchen Sweet Potato Gnocchi with Garlic Tomato
Sauce from Savory Tooth Sweet Potato
Pad Thai with Shrimp -LSB-...]
This paleo
pad thai is made with sweet potato and carrot «noodles» and then topped with a delicious sunflower butter
sauce and colorful toppings like egg strips, red cabbage, sprouts, bell...
Baked Spaghetti Squash with Tempeh Ragout by Green Evi Spaghetti Squash with Vegan Tomato Basil Cream
Sauce by Hummusapien Lentil Bolognese with Spaghetti Squash by Yummy Mummy Kitchen Spaghetti Squash Pasta with Basil Pesto by Minimalist Baker Mediterranean Spaghetti Squash by Vegetarian Gastronomy Spaghetti Squash Yakisoba Style by Pickled Plum Spaghetti Squash
Pad Thai by Homegrown Provisions
This Rainbow Veggie Zoodle
Pad Thai with a Peanut
Sauce will keep you home instead of the
Thai restaurant.
Set aside 1/2 a cup of the
sauce for the
pad thai noodles.
If you follow me on instagram then you know I make a variation of my
Pad Thai Veggie Salad at least once a week just so I can make my favorite
sauce.
Crab
Pad Thai 8 oz rice noodles 1 cup tamarind water / concentrate 1/2 cup fish
sauce 3 tbsp sugar 1 tbsp soy
sauce 8 tsp vegetable oil 2 cloves garlic, minced 2 eggs, lightly beaten 8 oz lump crabmeat 2 cups bean sprouts 6 scallions, thinly sliced 1/2 cup roasted salted peanuts, chopped 2 limes, cut into wedges, for serving
But Little Uncle's raison d'être might be its noodle dishes, whether that's the famous
pad thai, served with peanuts, roasted chiles, and sugar on the side (and thankfully free of treacly
sauces), or the incomparable khao soi, so intensely flavorful you'll want to drink every last sip of the rich, complex coconut - milk broth.
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin
Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken»
Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut
Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream
Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut
Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut
Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach
Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
Avocado Pesto Pasta Beijing Noodles Carrot and Parsnip Raw «Fettuccine» with Pesto Cincinnati Chili with Spaghetti Creamy Macaroni and Cheese Casserole Field Roast and Orzo Salad Ginger Hoisin Rice Noodles Italian Sausage Rigatoni Lasagna Lasagna with Veggies by Chef AJ Lazy Pierogies Lemony Linguine Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Nutty Noodles Orzo Salad
Pad Thai Pasta alla Norma with Ricotta Pasta Shells with Kale Pesto and White Beans Pasta with Fried Zucchini Pasta with Parsley - Walnut Pesto Pasta with Roasted Tomatoes, Chickpeas, and Arugula Penne Arrabbiata Penne Primavera with Avocado - Cashew Cream Penne alla Vodka Penne with Pistachio - Arugula Pesto and Broccolini Penne with Vegetables Perfect Pasta with Peanut
Sauce and Green Beans Spaghetti with Curried Butternut Squash
Sauce and Quinoa Falafel Spaghetti with Garlic, Parsley, and Breadcrumbs Spicy Drunken Noodles Spicy Peanut Noodles Stuffed Pasta Shells Sweet Potato Gnocchi Tempeh Bacon Fettuccine Tomato Lentil Pasta
Sauce Tofu Chili - Garlic Noodle Bowl Tofurky Sausage Sauté over Bow - Tie Pasta Wicked Healthy Mac and Cheez White Bean Sweet Potato Pasta Casserole Whole - Wheat Pasta with Roasted Vegetables Yakisoba Noodles with Tofu and Bok Choy Yummy Spicy Rice Noodles from Mary McCartney
Other new dishes featured on the Las Vegas menu include the Pig Ear
Pad Thai with papaya salad and Baha Snapper en Papillote with an heirloom tomato
sauce vierge.
Lotus Foods — I tried their Black Rice
Pad Thai with a little
sauce and it was delicious, had a tender bite, and absorbs
sauces and flavors well.
I loved the
Pad Thai Salad but I missed the hint of sweetness so added a little raw honey to the
sauce and it was just perfect.
You've taken the eww fish
sauce out of the
Pad Thai but somehow kept the essence of the dish with a nice tang.
I never get
pad thai in restaurants because even the vegetarian kind tastes suspiciously of fish
sauce.
Have turkey soft tacos, turkey
Pad Thai, BBQ turkey rolls (just pour your favorite BBQ
sauce over shredded turkey, put it in a dinner roll and melt cheese on top with the broiler), turkey noodle casserole — basically, the sky's the limit.