Vegan and Gluten-free Pad Thai

I’m interrupting soup season to bring you this healthy Pad Thai recipe. Pad Thai has been one of my favorite foods for such a long time. I love the peanut sauce with the vegetables and thick noodles. I decided to change up the traditional peanut sauce by adding in some extra spice with sriracha and cilantro. I love making my recipes healthy while still providing the most flavor possible. This recipe is pretty simple; you basically cook the noodles, blend up the sauce, sauté the vegetables, and mix it all together. It’s good leftover the next day too! Fun fact about me is that I almost prefer leftovers over freshly cooked because I like eating things like spaghetti, pizza, and most pasta dishes cold. Just one of those weird preferences, I suppose. :)

Ingredients:

1/4 and 1 tbsp peanut butter

1 inch knob ginger, shredded

4 cloves garlic

1/2 cup cilantro

1/4 cup and 1 tbsp water

2 tbsp tamari

1 tsp Apple cider vinegar

1 tsp sea salt

1 tsp black pepper

2 tbsp avocado/olive/coconut oil (for stir frying)

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

2 jalapeños, thinly sliced

1/2 cup chopped green onion

1 cup cilantro, stems off

12 oz gluten-free fettuccine noodles, cooked

2 tbsp sriracha (you can add less sriracha or omit completely if you would like)

3 tbsp sesame oil

Directions:

1) Add all the ingredients starting with the peanut butter and ending with the black pepper into a blender and blend until smooth.

2) Heat the avocado oil (or whatever cooking oil you chose) on medium heat in a large pan .Add the red bell pepper, orange bell pepper, and jalapeño to the pan and sauté for 7-9 minutes, until vegetables soften.

3) Add the peanut sauce to the pan with the vegetables and stir to evenly coat. Once vegetables are well coated, stir the noodles in with the mixture. Stir until everything is thoroughly combined and warmed through. Plate the mixture and top with green onion and cilantro.

With love,

Ashley