It’s like pad Thai except it is packed with plant energy and creamy comfort. I often make this before long races as I feel like I am getting so much more than just carbs. Instead of a traditional egg, my vegan version has a creamy sauce that blankets the noodles and vegetables to create a perfect symphony of flavors.
This recipe will not contain amounts and most of the vegetables are optional. What you put in will depend on what greens you have in your fridge. The sauce has five basic ingredients but it is up to you how spicy or creamy you want it to be. Go crazy creative with this one!
plant thai
Course: EntreeIngredients
- sauce
ginger
peanut butter
garlic chili sauce
coconut milk
coco aminos (or soy sauce)
- suggested veggies
sesame oil
onion
eggplant
mushrooms
peppers
red cabbage
carrots
kale
green onions
- noodles
rice noodles
water
Directions
- Set a pot of water for the noodles.
- In a big pan or wok, heat up sesame oil and start to sauteing veggies. Start with the ones that cook longest and work your way through. With the above ingredients, you would start with onions, wait till they get translucent. Then add eggplant, wait till it softens up, etc. You get the idea. Of course, greens like spinach or kale should go in at the last moment.
- In a blender, add fresh ginger, peanut butter, coco aminos, garlic chili sauce, and coconut milk. Stir well. I like to be generous with the coconut milk as I finish cooking the noodles in the sauce.
- Once all the veggies that you are going to use are in the wok, pour over them the sauce and stir.
- Add noodles to hot water and allow them to soften. Once they get flexible enough (1-2 minutes), transfer them to your wok, mix with the sauce and veggies and finish cooking them in the wok (another 3 – 5 minutes).
- Serve right away with fresh green onions, cilantro and/or lime.
- Enjoy!
