Orange and miso veggie pad thai

veggie pad thai

 

I love peanuts. Like, alot. If it was socially acceptable, I would smother my face with peanut butter. And just because the Universe adores to play cosmic jokes, It sends me the man of my dreams, who just happens to be allergic to the very thing I love most after myself. Therefore, from the moment I said I do to this wonderful man, I also said “See you later!” to peanuts.

 

With time, I learned to substitute peanuts with other nuts and seeds. However, the one thing I am still struggling with is eating Thai and Vietnamese dishes without peanuts. Do you understand how bland a pad thai is without peanuts?! Being a very all-or-nothing kind of person, I crossed off pad thais from the foods I could eat in the presence of El Hubo. And then a miracle happened: I fell on a peanut-free veggie pad thai recipe made by Oh She Glows.

 

Before I proceed, can I just take a moment to say I love every recipe this woman makes? All the dishes I make from her book are an instant hit with my guests. Therefore despite my initial ban on peanut-less pad thais, I was willing to give Oh She Glows’ recipe a chance.

 

And boy oh boy was I glad I did! My parents and in-laws, who I made the dish for, are still raving about it one month after I had them over. In the recipe, the author suggests using gluten free-noodles but I substituted them with carrot noodles to increase the veggie factor.

 

While this pad thai recipe is not the traditional one I fell in love with, I adore this healthy twist that I can share with El Hubo. And isn’t sharing food with the people you love what makes eating so enjoyable? 🙂

 

Let me know in the comments if you try this recipe. And if each bite feels like a hug to your tummy, please share it!

 

Much love and hugs,
Jules xo

 

veggie pad thai

 

Print Recipe
Orange and miso veggie pad thai
Recipe featured in Oh She Glows cookbook by Angela Liddon.
veggie pad thai
Course Main Dish
Prep Time 25 minutes
Cook Time 9 minutes
Servings
people
Ingredients
For the orange-maple miso dressing
For the salad
Course Main Dish
Prep Time 25 minutes
Cook Time 9 minutes
Servings
people
Ingredients
For the orange-maple miso dressing
For the salad
veggie pad thai
Instructions
  1. Make the Orange-Maple Miso Dressing: In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until well combined
  2. Make the salad: Cook the soba noodles according to the instruction on the package. be sure not to overcook them - they should take 5-9 minutes, depending on the brand. Drain the noodles and rinse then under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together). **Note: I replaced the soba noodles with carrot and zucchini noodles. I used 3 larges carrots and 2 zucchinis and used a spiralizer to make the noodles. No cooking needed.
  3. Add the edamame, bell pepper, cucumbers, carrots, green onions and cilantro to the bowl with the noodles and toss until well combined.
  4. Pour your desired amount of the dressing over the salad and toss to coat. (Any left-over dressing will keep in a airtight container in the refrigerator for up to 1 week)
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