Twisted Pad Thai

A challenge was accepted:

To create a dish resembling Pad Thai without using eggs, soy, sugar, or beansprouts (even though it’s not the real culprit, the recent e coli scare has put me off for now).

Phil and I love making pad thai without eggs and have done for a while now. In fact, I submitted my version of the recipe to Sainsbury’s for their freefrom dinner party last year and they ended up putting it on their website.

So this dish is not an authentic Pad Thai, but it’s close! Full of greens and vegetables, prawns, and crunchy peanuts, this tasted enough like the real thing for us. And that’s all you need really.

We used a combination of clearspring soba noodles – one was made of buckwheat, the other of rice. They make superb soba and udon noodles and only take about 3 minutes to cook.

The rest was fried up in a big wok and tossed together with some liquid aminos and organic honey. If you’d like to do a vegan version, swap the prawns for tofu (or omit altogether) and replace the honey with another sweetener, such as agave nectar or date syrup.

For a quick and easy twist on a traditional stir-fry or noodle dish, try this out for dinner.

Thai Noodle Stir-fry

Serves 2 (plus leftovers)

The particulars:

  • 1 packet rice or soba noodles
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 red chili, finely chopped (with seeds for more spice)
  • 1 thumb-sized piece ginger root, peeled and finely chopped
  • 1 red pepper, de-seeded and chopped into large pieces
  • 8 large organic mushrooms, chopped into quarters
  • 2-3 handfuls organic greens (we used spring cabbage and rainbow chard), washed, dried and roughly chopped
  • 1 packet cooked & peeled prawns
  • 2 tbsp liquid aminos or tamari
  • 1 tbsp organic honey or agave nectar (or sweet syrup of choice)
  • optional: 1 tbsp toasted sesame oil
  • 1/2 cup unroasted peanuts, roughly chopped
  • 1/2 bunch coriander (cilantro) leaves, roughly chopped
  1. Get the water boiling in a large saucepan for the noodles.
  2. Meanwhile, heat the coconut oil in a wok and add the onion, cook for a couple of minutes, then add the garlic and ginger. Continue to stir-fry for 2-3 minutes until all softened. Then add the red chili and red pepper. Cook for another 2-3 minutes.
  3. Add the mushrooms, prawns, greens, and half the peanuts to the wok, and cook until the greens are slightly wilted and the prawns are heated through.
  4. At this point, add the noodles to the boiling water and cook for 3-4 minutes (or according to your packet’s instructions).
  5. Add the liquid aminos or tamari and honey to the wok. Also add a splash of sesame oil if you’d like for added flavor. Stir well and add the drained noodles. Toss to incorporate all ingredients.
  6. Serve with a sprinkle of the remaining peanuts and some fresh coriander leaves.

 

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One Comment on “Twisted Pad Thai”

  1. […] the enzyme intact. Try adding some thin sliced strips of fresh ginger to your next stir-fry or noodle dish, steep some in tea for an immunity booster or nausea reliever, or grate it into a salad dressing […]


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