Sometimes I make a recipe so tasty, I even surprise myself. It’s so good that I can’t even enjoy it at a restaurant anymore. Sorry, not sorry. I know not everyone likes to spiralize their veggies, but when you’re enjoying comfort food without the processed carbs, you’ll find it’s worth it.
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The first time I threw this together, my friend and I just savored in silence, it was just that perfect. I didn’t even miss the rice noodles or traditional pad thai sauce. It was one of those amazing shut-the-front-door I never want the original Pad Thai again moments. This is so much better. It’s fresh, spicy, savory, sweet, and so good for you! There aren’t too many flavor profiles that I just go crazy for, especially if they’re spicy, but your mouth will tingle just slightly from the spice and you’ll still taste everything else. It’s a really amazing dish. Promise. If you like peanut-type sauces, you will be making this over and over!
This is one of those dishes I make over and over again, and every time I make it, it gets better. It’s a very versatile recipe for lunch or dinner, summer or winter. You can eat it raw vegan style and make it in about 15 minutes like a salad, or you can blanch the noodles and sauté in a pan for a hot dish. Either way, you are getting lots of nutrition without that heavy feeling you get from a traditional Pad Thai. You. Will. Love. This.
The time I made this with my friend I tossed it in a skillet and then served. Though I haven’t made it with fried tofu (or pressed tofu) feel free to add that protein perfection. I’ve also eaten it raw (like a salad or raw vegan style) and it’s just as mouth-watering. I recommend eating it raw if you are eating it for lunch and cooking the noodles it if you are serving for dinner. This meal is a showstopper for guests. It’s easy to prep ahead and stir fry once your guests arrive. Once the sauce and noodles are prepped, it serves in under 30 minutes.
My favorite quality about these noodles is they are golden orange, aka stain-free, unlike their staining blood red relative. For all you calorie counters, a golden beet is only 59 calories and full of fiber, so you can put all of your calories in your sauce (and dessert) but still feel full on the beets alone.
Golden beets are high in Calcium and folic acid. They will also help you with energy and are considered an “orange” vegetable if you are trying to eat your colors. This is the ultimate healthy vegan recipe.
My friends over at One Green Planet researched that”(g)olden or yellow beets are heart healthy, excellent kidney and body cleansers, high in powerful antioxidants, lowers blood pressure, lowers cholesterol, treats anemia and fatigue, and more. They decrease the risk of heart disease and helps in the prevention of various cancers, and are also good for eyes and skin.”
As much as I love my yellow beets for this recipe, if you can’t find them or want to use regular rice noodles, the plant based sauce is still incredibly healthy and delicious to use on its’ own.
Another reason to eat this dish is the fresh cilantro, which has an antibiotic-like effect. Not only does cilantro help combat Salmonella, but it also combats “heavy metal toxicity.” And a water purifier to boot. In fact, I try to incorporate as many herbs as I can in my food since there are so many benefits.
A note about this recipe’s special equipment:
If you don’t have a spiralizer, I have to say it is absolutely worth having around. I got it as a gift before I got my Kitchen Aid and it really helped me get my daily servings of vegetables. But I don’t just use it to make veggie noodles, I also make killer curly fries and apple pie with it. There are several blade sizes for a variety of options.
Spiralizing my veggies with this attachment for the Kitchen Aid Mixer Stand was a game changer, but I started with the Paderno before I realized I would be spiralizing my veggies on a weekly basis. Many spiralized veggies freeze well if you like to do bulk prep.
Who says you need white flour noodles for comfort food? This recipe uses yellow beets and carrots with a homemade fresh sauce that's better than any restaurant. Trust me. The extra step is worth it. Extra nutrition and packed with flavor.
- 1-2 golden beets peeled and spiralized (1-2 beets per person)
- 1 carrot spiralized or julienne, 1 per person
- 1 medium lime juiced
- 2 tbsp coconut milk* canned, whole fat
- 1 tbsp coconut nectar or sweetener of choice
- 1 tbsp coconut aminos or soy sauce
- 1/2 tsp balsamic vinegar
- 1/4 cup + 2 tbsp raw peanuts**
- 1" piece of fresh ginger I left the peel on
- 1/4 fresh avocado
- 1 garlic clove
- 1/4 tsp smoked paprika
- 1/2 tsp red pepper flakes add 1/4 tsp to start and taste if you like mild sauces
- ground pepper to taste
- cilantro chopped
- peanuts crushed
- mung bean sprouts or pea shoots optional
- green onions optional
- lime wedges optional
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Throw all of the sauce ingredients together in a food processor or high-speed blender.
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Blend until smooth.
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Using a spiralizer (Paderno 4-blade), use the “shredder” blade to spiralize your peeled beets and carrots. Or, use the Kitchen Aid medium spiralizing blade for your beets and carrots.
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In a large bowl (or gallon plastic bag) toss the noodles, sauce and a handful of cilantro together.
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Serve in a bowl and add the toppings.
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Blanch the noodles for 2-3 minutes in boiling water, or until partially softened.
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Put a little oil in a skillet on medium high heat, add the noodles, pour the sauce over, and sauté until the noodles are soft.
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Add toppings and serve.
*coconut milk: nut milk would probably be fine, but I like authentic flavor of coconut in thai food
**If you use peanut butter, omit the peanuts and coconut nectar from the recipe. Using peanut butter would also make it so you don’t need a high speed blender.
Golden Beets
I typically find them at Whole Foods. If you can’t find them in your grocery store, Sweet Potatoes or jicama may be decent replacements but I haven’t tried them. You could also buy regular noodles and just make the sauce if you aren’t gluten free.
Add Protein
In a pan, add an inch of oil, then add the tofu (or chicken or shrimp) and brown. Then set aside and add on top of the pad thai recipe.
Bon Appetit!
Such a healthy and yum recipe! This is so tempting!
xoxo
Lovely
http://www.mynameislovely.com