Skip the take-away version and make your own vegan Pad Thai at home with whole-grain noodles and a plethora of shredded vegetables.

Switching up the regular white rice noodles for brown rice in this recipe decreases the glycemic load, this means a more stable energy output after consumption. Loading up the dish with a selection of vegetables also provides a hit of fiber and array of colors full of differing phytochemicals and antioxidants.

INGREDIENTS

(use organic where possible)

  • 1 x 8-ounce box of brown rice noodles
  • 2 carrots, julienned or shredded

SAUCE

  • ⅓ cup hot water
  • ¼ cup tamari
  • 2 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • 1 clove garlic
  • 1-inch piece of ginger
  • 1 tbsp raw honey, maple syrup or sweetener of choice
  • ¾ cup creamy peanut butter (or substitute almond butter or sunflower seed butter if desired)
  • ½ tsp/squirt of sriracha hot sauce (optional)

GARNISH

  • ¼ cup chopped cilantro
  • ½ cup shredded purple cabbage
  • ¼ cup chopped organic peanuts
  • Thai basil (optional)

METHOD

  1. Prepare the noodles according to the package instructions. You may soak rice noodles in hot water (off the stove) until soft, for about 5 minutes. Drain and serve hot or rinse with cold water based on your preference.
  2. To prepare the sauce, add all of the sauce ingredients to a high-speed blender and puree until smooth.
  3. Julienne slice or shred the carrots.
  4. Combine the noodles, carrots, and sauce in a large mixing bowl. Top with cilantro, purple cabbage, crushed peanuts, and chopped Thai basil to the top.