Pad Thai With a Rainbow of Veggies

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I’m sure by now anyone who reads this blog with any regularity is sick of me babbling about how much I love noodles.  But I’m back at it, this time because of the “Cheater Pad Thai” recipe out of the Happy Herbivore Cookbook.

There are a LOT of recipes for vegan pad thai out there, several of which are in other cookbooks I own.  But inevitably there’s always something I don’t have, one or two little ingredients that would make or break the recipe.  The co-op has a fantastic pad thai of their own, too, which I get on occasion for a quick meal.  But this time I finally decided to make it myself.

cheater pad thai 01
This recipe?  So. Easy.  The sauce came out a little on the thin side, but I suspect that was my own fault.  Lacking sweet Asian chili paste, I improvised with red curry paste, water, and agave nectar…using a little too much water.  Other than that, I was very happy with the outcome.  (Had I thought to serve it in bowls, it wouldn’t have been a problem at all.)

cheater pad thai 02
As you can see, I steamed a whole bunch of veggies to mix in with the noodles: mushrooms, cabbage, carrots, broccoli, and colored bell peppers.  And yes, I did go out and buy a lime and some sprouts especially to make this.  They were alfalfa instead of bean, but they still made an awesome garnish along with a few crushed cashews.

And really, who can argue with spicy peanut butter sauce?

About The Author

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read, play silly card games and knit socks.

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