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Peanut-y Pad Thai! | Soy-Free Vegan

Peanut-y Pad Thai!

3

March 28, 2013 by Shannon

I used to LOVE Asian food. However, recipe once I found out I had a soy intolerance, about it it became a huge pain in the butt to eat out. Even cooking at home was tough without soy sauce. It seemed like no matter how many times I said “no soy please” or even clarified “no tofu, tamari, miso, edamame, etc”, I’d always end up with a stomach ache by the end of my meal.

Then one day, I was meandering through the aisles at my local health food store and set my sights on a little bottle called ‘Coconut Aminos‘ by Coconut Secret. A SOY-FREE SOY SAUCE SUBSTITUTE! Since that day, I’ve happily been able to cook all sorts of Asian inspired dishes at home!

This peanut-y version of Pad Thai is one of my favorites right now. I could seriously eat it every day. Let me know what you think!

Peanut-y Pad Thai

peanuty pad thai

Ingredients

10 ounces rice or udon noodles (use rice noodles for gluten-free version)

1 tablespoon coconut oil

5-6 green onions, diced

3 cups of fresh broccoli, chopped

1 bell pepper, sliced into thin strips

1 large carrot, sliced into half-moon shapes

2 cloves garlic, minced

4 tablespoons agave or coconut nectar

3 tablespoons fresh squeezed lime juice

3 tablespoons coconut aminos

1/4 cup peanut butter

1/2 tsp crushed red pepper flakes

1/2 cup cilantro, chopped

Peanuts (preferably salted), for garnish

 

Directions

Bring a large pot of water to a boil. Add the noodles, following the directions on the package.

While the noodles are boiling, grab a medium sized bowl for the sauce. Whisk together the agave, lime juice, coconut aminos, peanut butter and red pepper flakes. Set aside.

For the veggies, heat a large skillet on medium-high heat. Add the coconut oil. Once the oil is melted and the pan is hot, add the onions, broccoli, bell pepper and carrot. Let sauté until just softened, about 5 minutes, stirring occasionally. Add garlic during the last minute or so of cooking.

Once the vegetables are done, add in the cooked noodles, sauce and cilantro. Stir until all the noodles and veggies are coated with the sauce and the peanut butter is no longer clumpy. Heat thoroughly.

Place in a serving bowl and garnish with peanuts. Enjoy!


3 comments »

  1. Michelle says:

    YUM! Dontcha just LOVE the coconut amino’s? I also use it for all my asian meals and as dipping sauce. Make sure the Peanut Butter you are using is also soy-free! (Most of em are not!). I use Santa Cruz organic PB which is soy-free. I’ll have to try this dish sometime! 🙂

  2. Deanne says:

    Yummy! I love it! The sauce tastes so good. I had everything in my house already and threw it together for a quick meal! Can’t wait to look over other recipes!

  3. Sally says:

    I tried this tonight, and it was DELICIOUS!

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