Family-Style Pad Thai {vegan & non-vegan options!}
Need an easy weeknight dinner that’s not too heavy?
Pad Thai is a classic Asian dish found at restaurants the world over — and for good reason. It’s one of the simplest, yet most flavorful dishes ever!
A perfect balance of salty, sweet, and spicy… A lovely blend of textures…
This Family-Style Pad Thai makes getting dinner on the table a no-fuss process!
Family-Style Pad Thai {vegan & non-vegan options!}
This light and healthy recipe are quick enough on its own, but if you’re a momma with a plan, there are a few things you can do to make it even easier.
- Make the sauce several hours or even a day in advance.
- Spare yourself the soaking/drying by using Wildly Organic’s already soaked and dehydrated cashews.
- Cook the noodles several hours or a day in advance. Quickly re-heat them by running hot water over them in a colander.
Once you have all the elements of the dish, it’s a fairly fast assembly!
Now, traditionally, Pad Thai is made with peanuts. If your family tolerates peanuts, feel free to use them instead of cashews. However, crispy cashews are a great option for peanut-free families!
Finally, if you need more protein in your life than this vegan recipe provides, add some scrambled eggs or grilled chicken, shrimp, or flank steak!
Have you ever made Pad Thai? Will you go with the vegan or non-vegan option?
- 1/2 cup traditionally fermented soy sauce
- 1/3cup Wildly Organic Coconut Syrup
- 1/4cup lime juicefreshly squeezed
- 3tablespoons tamarind paste
- 2 tablespoons Wildly Organic Extra Virgin Olive Oil
- 1teaspoon Wildly Organic Garlic Granules
- 1/2 to 1teaspoon sriracha sauceto taste
- 14ounces flat rice noodlescooked according to package directions
- 2tablespoons Wildly Organic Olive Oil
- 2cups bean sprouts
- 3/4cup Wildly Organic Soaked and Dried Cashewsroughly chopped
- 1/2cup grated carrots
- 1/2cup fresh cilantroroughly chopped
- 1 limesliced
- 1 to 2teaspoons red pepper flakesoptional
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Whisk the sauce ingredients together.
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Place in a glass jar or bowl and cover until ready to use.
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Additionally, the sauce can be made up to a day in advance and stored in the refrigerator until ready to use.
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Cook noodles according to package directions, drain, and set aside.
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To a hot pot or large skillet, add olive oil.
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Saute the bean sprouts in the oil for 2 to 3 minutes.
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Add the cooked noodles.
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Pour the prepared sauce into the pan and stir to coat noodles and sprouts.
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Remove from the heat and pour into a large family-size serving bowl.
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Set chopped cashews, cilantro, grated carrots, and lime wedges out.
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Diners may fill their plates from the bowl and garnish with their toppings of choice.
As written, this recipe is vegan.
Vegetarians may add 8 scrambled eggs to the top of the large bowl of Pad Thai.
Other proteins to add -- grilled or sauteed chicken breast, shrimp, or grilled flank steak.
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