CMF Pad Thai Inspired

Pad Thai is noodle dish of stir-fried rice noodles with vegetables, peanuts, sprouts and a choice of meat.  One of the most well-known Thai dishes, it can be found at Thai restaurants around the world and roadside stands in Thailand. The balance of flavors and textures makes it so popular.

Thai food usually incorporates lemon grass, and kaffir lime leaves which are not in my staples so this is my adaptation.

I love the colors and nutrient-density of this meal, my families loves the flavors. It’s an excellent one-dish option on weeknights,  particularly if the vegges are prepped ahead of time.

Go vegan with tofu and/or edamame or add beef, shrimp, chicken or pork. I aim to include key nutrient-dense foods (Greens, beans, onions, nuts/seeds)

I’ve recently discovered black sesame seeds; they’re a whole unhulled variety often used in Asian cooking both for flavor and to create a color accent.

Health Benefits of Black Sesame Seeds

Variations

• No bell peppers, no problem. Use green beans, broccoli, snap peas, whatever vegetables are on hand
• Go vegan with tofu and (or) edamame
• Use leftover chicken, pork or shrimp
• Add shrimp, I usually have some in my freezer times when I need to make a quick dinner

CMF Pad Thai

Print Recipe

• CourseVegetarian

Servings

4

Servings 4

CMF Pad Thai Print Recipe CourseVegetarian Servings 4 Servings 4

Ingredients

Pad Thai

• 8 ounces rice noodles
• 2 carrots julienne
• 1 red bell pepper thinly sliced
• 2 green onions thinly sliced
• 2-4 leaves kale or cabbage or broccoli
• 2 tablespoons black sesame seeds plus extra for serving
• 1 jalapeño or serrano pepper finely sliced (optional)

Peanut Sauce

• 1/4 cup fresh lime juice
• 1/2 cup peanut butter
• 2 tablespoons honey
• 2 tablespoons organic tamari or soy sauce
• 1 pinch ground cayenne pepper or more to taste
• 1 tablespoon ginger grated, fresh
• 3 tablespoons water

Adjust servings:

Units:MetricUS Imperial

Instructions

1. Bring a large pot of water to a rolling boil. Add the noodles, reduce heat and cook for 7 to 10 minutes or until tender. Drain the noodles and rinse under cold water until they cool off. Set aside.
2. Use a food processor or julienne mandolin (or a grater) slice carrot into thin strips and put in a bowl. Toss in sliced green onion.
3. Cut the bell pepper into strips as thin as you can. Add to carrot bowl.
4. Cut out the spine of the kale leaves and slice horizontally as thin as you can; should make about 1 cup. Add to carrot bowl.
5. Toss pad Thai noodles and sesame seeds with vegetables until it is all combined.
6. Place all lime juice, peanut butter, honey, tamari sauce, ginger and water in small food processor or blender and blend until smooth.
7. Pour peanut sauce over pad Thai; toss until combined. Sprinkle black sesame seeds on top and serve.

Recipe Notes

A Color My Food original recipe

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