Pad Thai

Is Pad Thai not one of the most basic vegan dishes?

I’m pretty surprised this is the first time I’ve made it, since it’s such a apopular dish, even among meat-eaters. I actually loved Pad Thai when I was still a carnivore, so it really doesn’t make sense that I hadn’t had since I went veg.

Regardless, I LOVE this dish. It’s really easy and any veggies you want to add will go well with it-it’s just the sauce you really have to get right to give it that great creamy, exotic taste. Using our homemade peanut butter made it extra delicious. I also recommend smothering it in green onions, but that’s just because I’m obsessed with them 🙂

1 package brown rice noodles, cooked (we like Eden Organic brand)

1 1/2 cups coconut milk

1/4 cup maple syrup

1/4 cup organic soy sauce (they have a cheap low sodium brand at Whole Foods)

1/2 cup homemade peanut butter (or store bought…)

2 large carrots, julienned

1/2 red bell pepper, sliced thin

1 cup fresh cilantro, minced

1 bunch green onions, chopped (again, I LOVE them so use as much or as little as you want)

1/2 cup peanuts, chopped

3 cloves garlic, minced

Juice of 1 lime

1 tbsp olive oil

1 cayenne pepper, minced

1 tsp ground ginger

1 tsp sea salt

• In a saucepan over medium heat, cook garlic and cayenne pepper in olive oil for 1 minute
• Whisk in coconut milk, maple syrup, soy sauce, peanut butter and ginger and bring to a boil
• Reduce to medium heat and continue whisking for a few minutes, until the sauce has thickened
• Remove from heat and stir in lime juice and salt-pour over noodles
• Toss noodles with sauce, carrots, red pepper, green onions, cilantro and peanuts