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One of my favorite Thai street foods is obviously Pad Thai. Pad Thai is a very old dish but it was not until after World War II when it became Thailand’s national dish. During those days the country’s economy depended heavily on the rice export and the making of rice noodles was a government’s strategy to increase the rice-derived products for international commerce.
Today, Pad Thai is Thailand’s most popular dish. You can find it in restaurants, food trucks and stands all over the world.
Sauteed rice noodles are the main ingredient but the sauce is what gives Pad Thai its complex flavor and aroma. Originally the sauce is made with fish sauce, tamarind, soy, cilantro, ginger and lime juice. It is very often served with shrimp but you can find it served with egg, tofu or chicken.
Although the original Pad Thai is delicious, I tried to make a healthier version staying away from rice noodles and substituting them for veggies, you know, new year’s resolutions!
This recipe is 100 % vegetarian and gluten free. It comes together in a couple minutes and it is perfect for your diet
- ¼ cup Lime Juice
- ¼ cup Tamari
- 1½ tablespoons Sesame Oil
- ½ cup Peanut Butter
- ¼ cup Water
- 2 Garlics
- 1 teaspoon Ginger (grated)
- 1 Jalapeno
- 1 Jalapeno Pepper
- 2 tablespoons Cilantro
- 2 Zucchinis
- 2 Carrots
- 1 Red Bell Pepper
- ½ cup Snow Peas
- 4 Crimini Mushrooms
- 1 tablespoon Vegetable Oil
- 1 cup Peanut Sauce
- ⅓ cup Roasted Peanuts
- Blend the first 10 ingredients together until smooth and creamy. Add water if needed. Reserve
- Julienne zucchini and carrots using a mandolin. Slice snow peas thinly
- Slice mushrooms. Heat oil in a large wok and sauté mushrooms over medium heat
- Stir in zucchini, carrots, bell pepper and snow peas. Cook for about 3 minutes
- Stir in 1 cup of the peanut sauce. Cook 2 to 3 more minutes adding more sauce if needed
- Garnish with lime wedges, cilantro and peanuts
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