Spicy Vegetarian Pad Thai

5.0/5 rating (1 votes)
Spicy Vegetarian Pad Thai

I just love pad thai but when eating out its very high in sodium and that discourages me to order this dish.

I sometimes make it myself and since I had a container full of bean sprouts it seemed like a perfect lunch!

If you are looking for a paleo version then check out this recipe using zucchini. It's really good as well but today I felt like mixing it up a bit.

Enjoy! xo

 

 

Ingredients

  • Pad thai noodles, 8 ounce package
  • 1 tablespoon sesame oil
  • 1 small jalapenô, seeds removed and finely chopped
  • 2 cloves garlic, minced
  • 3-4 scallions, sliced about 1 inch
  • 2 large eggs, room temperature
  • 3 tablespoons coconut aminos (or soy sauce)
  • 1/4 cup creamy almond butter
  • 2 limes, juiced
  • 1 tablespoon sriraca
  • 1 tablespoon thai red curry paste
  • 1 cup bean sprouts

Directions

  1. Place hot tap water in a large baking dish (a lasagna pan works well) and add in noodles.  Let sit for 8 minutes then drain and place back in the dish or a bowl. Set aside

  2. In a wok or large sauté pan over medium heat add in jalapenô and garlic.  Cook for 1 minute.  Add in the scallions and continue cooking for another minute.

  3. Increase heat to medium-high and once the temperature has increased add in eggs and scramble in the pan combining in the garlic and pepper.  Let cook for 1-2 minutes then remove pan from heat.

  4. In a mixing bowl whisk the coconut aminos, almond butter, lime juice, sriracha and red curry paste.

  5. Heat the stove again to a medium-high heat.  Slide the pan over to the heat and let it get hot again.

  6. Add in the noodles and toss them around to combine into the eggs and scallion mixture.  Pour in spicy mixture and toss around to combine well.  Add bean sprouts and use tongs or 2 forks to toss while pan is hot.  

    Serve and Enjoy!

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