Warming Rainbow "Pad Thai"
Vegan, gluten-free, grain-free, refined sugar-free
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While not an authentic Pad Thai by any stretch of the imagination, this playful vegan spin is absolutely delicious! Crunchy vegetables like julienned carrots and zucchini, and thinly sliced red pepper and cabbage are lightly sautéed and coated in a rich and creamy Thai-inspired almond butter sauce. It’s light and energizing while providing warmth and staying power, thanks to the healthy fats and protein. If you prefer, you can also serve this completely raw (skip the sauté) during warmer summer months.
Yield
3 servings
Prep Time
20 Minutes
Cook time
5 Minutes
Total Time
25 Minutes
Ingredients:
For the dressing:
- 1 small garlic clove
- 1/4 cup (60 mL) smooth almond butter
- 2 tablespoons (30 mL) fresh lime juice
- 2 tablespoons (30 mL) coconut aminos or low-sodium tamari
- 2 tablespoons (30 mL) water
- 2 to 3 teaspoons (10 to 15 mL) pure maple syrup, to taste
- 1 1/2 teaspoons (7.5 mL) sesame oil
- 1 teaspoon (5 mL) freshly grated ginger (optional)
For the “Pad Thai”:
- 1 tablespoon (15 mL) sesame oil
- 2 large (250 g) peeled carrots, julienned or spiralized*
- 1 medium (300 g) unpeeled zucchini, julienned or spiralized*
- 1 large (350 g) red bell pepper, seeded and thinly sliced
- 1 cup (110 g) thinly sliced red cabbage
- 3/4 cup (120 g) frozen edamame**
- 2 medium green onions, thinly sliced
- 1 tablespoon (15 mL) hemp hearts
- 1 teaspoon (5 mL) sesame seeds
Directions:
- For the dressing: Place the garlic in a mini food processor and process until finely chopped. Add the rest of the dressing ingredients and process until smooth. If you don’t have a mini processor you can simply whisk the ingredients together by hand until smooth, just be sure to mince the garlic first. The consistency of the dressing may seem too thin at first, but it will thicken as it sits. Taste the dressing, and adjust any ingredients if desired. Set aside.
- For the “Pad Thai”: Prep the carrots, zucchini, pepper, and cabbage, and place in a large wok along with the sesame oil. Add the frozen edamame and toss until everything is coated in the oil. Sauté the veggies over medium to high heat for about 5 minutes, until lightly softened, but still a bit crunchy. Make sure the edamame has heated through. After cooking, add some of the dressing (reserving some for later as you may not need it all) and toss to combine until heated through, or you can serve the dressing separately, drizzled on top just before serving. Be sure not to overcook the veggies.
- Serve the mixture on plates or in bowls, and top with the dressing (if you haven’t already added it to the mixture), green onion, hemp hearts, and sesame seeds. Lightly season the mixture with a dash or two of salt before serving.
* You should have 2 cups (500 mL) each of julienned/spiralized carrots and zucchini.
** Try chopped tofu instead of edamame for a fun twist!
Be sure to use gluten-free tamari if you need this recipe to be gluten-free.