Vegetable Pad Thai


Who doesn't love Pad Thai!  It's one of my favorite dishes ever.  We rarely eat out, and when it comes to Pad Thai, there is usually MSG already in the sauce.  So that's a no :(  

It is really easy to make yourself, and that way you know what is really going into it.  Pad Thai usually calls for peanut butter- which I will sometimes use, if I have a quality one on hand- but I prefer almond butter.  Peanuts are more susceptible to being contaminated with Aflatoxin, which is associated with an increased risk of liver cancer.  Plus, almond butter has 69% more calcium, twice as much fiber, 86% more iron, and 169% more vitamin E than peanut butter. 

Share this recipe with a friend.  Let me know how it turned out!

xoxo Christina 

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Vegetable Pad Thai
  • 8 oz. flat wide brown rice noodles
  • 1 tbsp coconut oil
  • 2 cups broccoli
  • 2 grated carrots
  • 1/2 minced yellow onion
  • minced garlic cloves
  • to taste sea salt and pepper
  • chopped scallions
  • 4 tbsp lime wedges
  • 1 tbsp almond butter
  • 3 tbsp hot water
  • 2 tbsp low sodium tamari
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • pinch red pepper flakes
1. Cook the brown rice noodles according to package instructions and set aside.2. While the noodles are cooking make the almond sauce. In a small bowl mix the almond butter with the hot water and whisk until combined. Add the rest of the ingredients and whisk again until combined.3. In a saute pan, add 1 tablespoon of oil over medium high heat. Add the broccoli, carrots and onion and cook for 4-5 minutes. Add the garlic and cook an additional 1-2 minutes.4. Add the almond sauce and rice noodles to the pan and toss to combine. Season with salt and pepper. Take off the heat and top with the scallions and lime wedges.
Prep time: Cook time: Total time: Yield: 2-4 Servings