Preparation time: 20 minutes
Yield Serves 6
Pad Thai is a traditional flavourful Thai dish. It is a nourishing dish that the whole family enjoys, easy and quick to prepare. In order to switch up the traditional shrimp Pad Thai, we offer here a vegan recipe with edamame as the protein. You can always replace the edamame with tofu, shrimps or chicken.
INGREDIENTS:
For the Pad Thai sauce
- 1/4 cup (65 ml) smooth natural peanut butter
- 1/2 tsp (2.5 mL) lime zest
- 1/4 cup (65 ml) fresh lime juice
- 2 tbsp (30 mL) Toasted sesame oil
- 1 tablespoon (15 ml) maple syrup
- 3 tablespoons (45 ml) sodium-reduced tamari
- 2 tbsp (30 mL) Organic balsamic vinegar
- 1 tsp (5 mL) hot sauce (optional)
- 1/2 cup (125 mL) roasted salted peanuts, finely chopped, for garnish
For the pad thai
- 13 oz (375 g) rice noodles or whole-grain linguini pasta (for a slightly healthier option)
- 2 tbsp (30 mL) Delicate extra virgin olive oil
- 1 leek, thinly sliced (white and pale green parts only)
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 medium carrot, grated or stringed with a spirulizer
- 1 1/2 cups (500 ml) frozen shelled edamame
- 1/2 cup (125 ml) chopped cilantro
PREPARATION:
In a large pot of boiling water, cook noodles according to package directions. Once cooked to your preference, rinse with cold water. Add some toasted sesame oil to keep the noodles from sticking together.
While the rice noodles are cooking.
Heat oil in a large fry pan over medium high heat. Add leeks and sauté until golden.
Add bell peppers and sauté for 3-4 minutes until soft.
Add remaining vegetables and edamame. Sauté for another 3 minutes until all the vegetables are tender-crisp.
Add noodles to the frying pan. Allow to reheat until the sauce is made.
To make the sauce, mix together the sauce ingredients in a bowl.
Pour over noodle mixture and stir well.
Sprinkle with peanuts and garnish with cilantro.
THE RECIPE COMES FROM NETTIE CRONISH AND CARA ROSENBLOOM'S BOOK - NOURISH: WHOLE FOOD RECIPES FEATURING SEEDS, NUTS AND BEANS .