Welcome spring ! Pad Thai with roasted “nuts” … Time to lighten up
Lip smacking tasty Pad Thai for lunch today. Have felt like it for ages, but had to think how to recreate all the different flavours and textures. The verdict was – It was great. I just mowed through it, and seriously could have eaten the whole pan full but resisted !
For a family friendly version, I am planning to put charred chicken thighs and a fried egg into my hubbies tonight and I’ve left some of the noodles and veges for my son prior to sauce being added, adding a stir fried egg to his tonight as well.
Vegan Pad Thai with roasted "nuts" (nut, grain & gluten-free)
2015-09-16 22:43:14
Serves 6
Tasty thai noodles with added crunch of roasted cauliflower, replicating the nutty crunch of the usual topping perfectly.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- 1 cup cauliflower florets diced
- 1 tsp vegetable stock (or chicken)
- 4 tsp coconut oil (or other oil)
- 5 zucchinis
- 1/4 cup fresh lime or lemon juice
- 1 tbs soy sauce
- 3 tbs AYAM lite sweet chilli sauce
- 2 tsp stevia
- 3 cloves garlic, minced
- 2 tsp ginger, minced
- 1 medium carrot, peeled and cut into narrow strips
- 1/2 red capsicum, sliced into narrow strips
- 1/2 cup broccoli florets, diced finely
- 1 lime/lemon sliced, for garnish
- 1/4 cup chopped fresh coriander, for garnish
Instructions
- The cauli "nuts": Heat oven to 200°C. In a small oven tray combine cauliflower, stock power and 2 tsp oil. Roast for 15 minutes until brown and crunchy. Remove from oven onto paper towel and set aside.
- The "noodles": Make 5 cups of zucchini noodles using a turning slicer or peeler on the thinnest setting (to make angel hair noodles). Set aside.
- The "sauce": Combine the lime/lemon juice, soy sauce, stevia, sweet chilli sauce and 1 tbs water in small bowl.
- In wok or large fry pan, heat the leftover 2 tsp oil over high heat. Add garlic and ginger and stir-fry 30 seconds, then add carrot, capsicum, broccoli and stir fry for 1 minute.
- Add the "sauce" and stir. Then add the zucchini noodles, tossing carefully with tongs until they soften, about 3-5 minutes. Don't overcook.
- Divide mixture among serving plates, sprinkle with the cauli "nuts" and garnish with a slice of lime/lemon and coriander if desired.
Notes
- Can also add 1/2 tsp fish sauce and/or fresh sliced chilli, if you like for extra flavour. Balance the sauce if adding with additional 1/2 tsp Stevia
- Replace zucchini noodles with Slendier (konjac) angel hair or fettuccine noodles
- You can also just dry fry the cauliflower pieces in the pan before cooking the Pad Thai instead of heating the oven (not as nutty tasting but still good).
- Mix and match your vegetables (including mung bean sprouts and spring onion). Just ensure all are cut small or in thin strips for stir frying.
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Kate
September 17, 2015
Love your recipes, Jodi. It has made Optifast a whole lot more fun than it might otherwise have been. So many flavours! Thanks for the new one – can’t wait to try it out.
Joni Condos
September 17, 2015
Awe thanks, so glad you are enjoying them ! Looking forward to this for tea again tonight lol x
Kate
September 17, 2015
Snort…. or rather, Joni. Thank you, brain melt!
Joni Condos
September 17, 2015
Haha !
Joni Condos
September 17, 2015
Just blame lack o’cals … I do all the time lol !
maree salamon
September 18, 2015
thanks for sharing……im learning to cook lol just love your help in the kitchen, instead of opening the fridge and saying now what, it is open the fridge and grab what joni said…..even bought a zucchini string maker off of ebay!!!! thanks joni xxxx
Joni Condos
September 18, 2015
That’s great maree ! So glad it’s making your journey on Opti a bit easier and hopefully yummier 🙂 xx