Thai Plant-based Pad Kee Mao noodles (vegan + gluten, grain, nut & sugar-free), a spicy treat
Friday night quickie – Plant-based Pad Kee Mao noodles. So delicious, I dug in and ate so much of it I feel ill ! A fav of mine when I eat out at a Thai place, so perhaps the flavour is what made me demolish it …
Any which way, it was DELISH, so if you like these flavours, please cook it up, it isn’t hard and awesome for a quick mid week meal, bring on the Plant-based Pad Kee Mao noodles ~ fabulous for the Optifast intensive phase.
Joni x
Plant-based Thai Pad Kee Mao Noodles (vegan + grain, gluten, nut & sugar-free)
2016-06-03 01:06:25
Yields 8
Ingredients
- 1/2 medium cauliflower, roughly processed or chopped (chunky mince like texture)
- 4 tablespoons soy sauce
- 3 tsp ginger
- 2 star anise pods (optional)
- 4 tbs Stevia powder
- 2 tbs rice wine vinegar
- 4 cloves garlic, peeled & sliced thinly (or minced)
- 4 red birds eye chillies (or less if preferred), seeds removed & sliced
- 2 tbs vegetable oil (or other oil)
- 1 brown onion, sliced
- 1 red capsicum, cleaned & sliced thinly
- 3 zucchini, peeled & spiralised on the thick ribbon setting
- 2 handfuls of basil leaves (pref Thai basil), torn
- Lime wedges, to serve (or lemon)
Instructions
- Whisk together the soy sauce, ginger, star anise, Stevia and vinegar, and divide into two bowls. Submerge the cauliflower florets into half of it marinating for at least 15 mins, reserving half for the end of the recipe in the second bowl.
- Put a large fry pan (or wok) over high heat. Add the oil, garlic, chilli & brown onion. Cook, stirring constantly, until the garlic is fragrant, for about 2 mins.
- Add the cauliflower (removing the star anise if using). Cook for 6-8 mins.
- Add the capsicum and cook for a further 5 mins. It should be well cooked at this point, test pieces of cauliflower as you go.
- Add the zucchini noodles & the reserved "sauce" and cook, mixing everything together, until it is all coated in the sauce. Let simmer for 3-5 mins, using tongs to carefully mix it around.
- Toss in the basil leaves & serve.
Notes
- You need a vegetable spiraliser for this dish, or else just peel the zucchini in long strands.
- You can also add any other stir fry style vegetables you like.
- Add a heap more chilli if you like it hot. Also can add chilli paste at the start of the recipe.
- This doesn't freeze well. You can make up to adding the zucchini noodles ahead of time and then add the noodles at the last minute.
- You can also use Slendier or other brand of Konjac noodles in place of the zucchini ones.
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Kellie
September 17, 2016
Wondering what type of spiraliser you recommend?
Joni Condos
September 17, 2016
Hi Kellie, I use the chefs avenue vegetable turner. I’ve tried most of them, avoid the hand held ones if you want to do any harder than zucchini ! Cheers Joni