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    Home » Meredith's {Vegan} Pad Thai Amazingness

    Meredith's {Vegan} Pad Thai Amazingness

    Meredith is amazing in general and today she completely blew me away with her Pad Thai recipe! She kills it in the kitchen and I'm so excited to share this with you. Here is her story:

    Working in the food biz- doesn't always make for the most creative cooking at home. Sometimes when you think about food all day, you just want something really simple for dinner. We have a rotation of about 3 dishes that we always do variations of. 

    But sometimes.... we mix it up! As I mentioned in my last post, we have a lovely intern Carly Gross here helping us this summer which gives me more ambition in the kitchen (does that rhyme?) and an extra set of hands. Not that you couldn't easily make this dish solo. It is very very easy.  

    Anyways, the other night we made a lovely version of Pad Thai. It was absolutely a crowd pleaser, and not hard to put together at all.  It will certainly be a major player all summer long. 

    The only special equipment need is a spiral slicer, but you could easily get away with doing a very thing julienne to the vegetables. 

    We were serving 5 people so the recipe is kind of big- feel free to cut in half! 

    Simple and delicious! 

    We served it with an amazing bottle of chilled rose. 

    Pad Thai Recipe
    Serves 5

    Vegetables / Salad

    - 2 Zucchini’s, made into noodles with a spiralizer. Salt the zucchini for a least 30 minutes before serving. Rinse and drain. This takes the excess water out of the zucchini. 
    - 3 Carrots, julienned 
    - 2 Coconuts worth of meat, thinly sliced
    - 2 Cups sugar snap peas, thinly sliced
    -1 handful cilantro, chopped lightly
    -Juice of one lime

    Assembly

    Toss vegetables with sauce. Garnish and serve immediately. 

    Pad Thai Sauce

    - 1 Cup Almond Butter
    - Juice of half of a lime
    - 1 Cup Coconut Water
    - 1-2 tablespoon Fresh Ginger, grated 
    - ⅓ Cup Apple Cider Vinegar
    - 2 tablespoon Red Chili, diced 
    - 1 tablespoon Sesame Oil 
    - 1 tablespoon Nama shoyu 
    - 1 tablespoon White Miso 
    - Salt to Taste 

    Blend all ingredients in a high speed blender. 

    Curried Cashews

    Toss chopped raw cashews with a few teaspoons sesame oil, curry powder, and lots of salt. This MAKES the dish. If you don't like cashews you could sub almonds. 

    Garnish 

    Lime Wedge 
    Cilantro 
    Sesame Seeds 

    And look at the set-up. Meredith is SO-COOL in SO many ways! {Thanks Meredith}!

    « Meredith Shares Her No-Bake Protein Bars
    Pasta with Organic Summer Veggies »

    Reader Interactions

    Comments

    1. Emily Lynne // The Best of this Life

      June 14, 2012 at 2:28 am

      Hoping over from The Wellness Warrior to say hi! You've got a great site here and I look forward to following along! This recipe looks yummy as can be 🙂

      Reply
    2. Sarah

      June 23, 2012 at 6:00 am

      Wow this recipe looks amazing, will have to try it this weekend!

      Reply

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    Welcome to my 20-year plant-based journey.

    After healing my own auto-immune disease and starting an International food company, I have since made it my goal is to help as many people as I can switch to a more plant-based diet and to make healthier food choices. Certified in plant-based nutrition.

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