Alright ya’ll, this week was a doozie, and it required conquering a big-time craving. It was my birthday this weekend, so needless to say I have had very little nutritious food for a few days (unless of course tequila and/or beer and/or coffee have a higher nutritional value than previously thought.) Nevertheless! Here is a lighter, healthier version of pad thai that just so happens to be vegan. It is so fresh and crisp yet filling. The perfect balance between winter and spring. This dish could be easily whipped up using spare parts found behind cabinet doors. Carrot greens replace cilantro, and any left-over nuts could be substituted for peanuts. Any type of vinegar could be substituted for rice wine, and any noodle could replace the egg noodle, onions for shallots, etc. etc.. The recipe below, however, is just so perfect and delightful, if you manage to get your hands on the ingredients I might try to convince you to take fewer liberties than normal.
Time to complete: about 20 minutes.
- 2 Tbs rice vinegar
- 1 Tbs soy sauce
- 1/4 cup coconut oil
- 1/2 Tsp cayenne pepper
- 1/3 cup olive oil
- 3 shallots
- 3 garlic cloves
- 1 1/2 cups bell pepper cut into short strips
- 1 1/2 cups grated carrots
- 1/2 cup cabbage chopped to match the size of bell peppers
- 1 cup diced carrot greens
- 1 cup chopped sprouts
- 1/3 cup chopped unsalted peanuts
- 1 lime
- One package egg noodles
Add coconut oil, cayenne pepper, soy sauce, rice wine vinegar, olive oil, and the juice of your lime to a medium pan and turn heat on just above low. I like to keep the heat down on this one just to maintain all the nutritional value of the coconut oil. Once melted; add peanuts, diced shallots, and diced garlic and allow to sweat for a short time in the pan stirring regularly. At this point I was ready to dip almost anything into this golden liquid.
Begin boiling water in a medium stockpot and add a healthy pinch of salt. Once the water in boiling, add about 8 ounces of noodles. I picked up a really large bag so I only used half. Use your judgement on this one. The general idea is that the noodles don’t take away from your delicious ingredients. There should be equal parts veggies and noodles.
Once your noodles are in the water, dump in your yummy yummy greens. Add bell peppers, carrots, cabbage, sprouts, and half of the carrot greens. Keep the heat low. Stir your veggies around and let them get a little but soft. For me, the time the noodles took to get perfectly cooked, and the time the veggies cooked down was exactly equal. Strain out noodle water and add pasta to veggies and toss it all together. At this point, toss in the rest of your carrot greens, reserving a few spring to garnish if you’re fancy. Eat this dish hot or cold, at midnight or noon. The crunch of the veggies and peanuts against the deliciously oiled noodles is just absolute magic while being remarkably healthy. Enjoy!