The smooth, creamy, sauce is really the star here in this twist on the Thai classic. Though it is traditionally made with a peanut base, this recipe calls for almonds because they're incredibly healthy and they add a fantastic depth of flavor. The ginger, lime, and cilantro that round out the sauce. Perfect over tender noodles and sautéed veggies.

Almond Ginger Pad Thai [Vegan]

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Ingredients

For the Sauce:

  • 1/4 cup smooth almond butter
  • 2 tablespoons tomato paste
  • 3 large pitted dates, soaked in hot water for at least 10 minutes
  • 2 garlic cloves, chopped
  • 1/2 tablespoon peeled and chopped ginger
  • 1/2 cup loosely packed cilantro
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon tamari or shoyu
  • 1/4 teaspoon sea salt

For the Rest:

  • 1 8-ounce box of pad Thai noodles
  • 1/2 of a red onion, sliced into half-moons (about 1 cup)
  • Splash of soy sauce or coconut aminos
  • 2 cups broccoli or broccolini, cut into bite-sized pieces
  • 1 cup green or Savoy cabbage, chopped
  • 1 cup bok choy, chopped
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Preparation

  1. Make the sauce by placing all of the sauce ingredients into your blender and blending until totally creamy and smooth. Set aside for now.
  2. Cook the rice noodles by boiling a big pot of water, turning off the heat when the water reaches a boil, and putting the noodles in the pot. Use a fork or a pasta ladle to gently separate the noodles the best you can. Let the noodles sit in the water for 8 minutes without a lid, and then strain them from the water by pouring them into a colander over the sink. Rinse the noodles with cold water to stop them from cooking and set aside for now.
  3. Heat a large skillet or a wok and cook the onions over medium-high heat for 3 minutes, stirring frequently and adding just a splash of tamari, shoyu or coconut aminos when they start to stick.
  4. Add the broccoli or broccolini, cabbage, and bok choy and cook for an additional 5 minutes, stirring frequently, adding a little tamari, shoyu or coconut aminos if they start to stick.
  5. Add the sauce to the veggies, turn down the heat to low and stir until thoroughly incorporated.
  6. Add a little more than half of the rice noodles and gently combine them with your pasta ladle until all of the ingredients are combined and the sauce is evenly distributed (save the remaining noodles for a cold salad or to put in soup).
  7. Add a little tamari, shoyu or coconut aminos if needed and serve.
  8. Garnish with chopped almonds, cilantro, and red pepper flakes.

Notes

Use almond butter that has no other ingredients apart from almonds.

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