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Summer Pad Thai

Normally I don’t like to repeat recipes, however green beans are SOOOOOO good in pad thai, I just couldn’t resist.

Ingredients

Veggie Sauté

  • 1 lb Green Beans (de-stemmed and left long)
  • 1 bunch Moss Parsley (roots in sauté, leaves raw as garnish)
  • 1 bunch Leeks (1/2 in sauté, 1/2 raw as garnish)
  • 1/2 bunch Carrots, sliced long and thin
  • 1/2 head Garlic, roughly minced
  • 1 Zucchini, sliced long and thin
  • 1 Superstar Onion, sliced thin
  • Oil (I use coconut)
  • Fish Sauce, Tamari, Garlic, or whatever you'd like

Pad Thai Sauce and Noodles

  • 2/3 cup Stock (pork, chicken, or veggie)
  • 6 tbsp Apple Cider Vinegar
  • 2 tbsp Lemon Juice
  • 6-8 tbsp Brown Sugar Sugar (it may sound strange, but you can substitute the sugar with strawberry jam and it’s delicious!)
  • 2 tbsp Fish Sauce
  • 2 tbsp Soy Sauce/Tamari (use 4 tbsp if you don't use fish sauce)
  • 1 tbsp Hot Sauce/Chili Oil
  • 1 cup Nut Butter (I use peanut or sunflower seed)
  • 8 oz Pad Thai Noodles (or if you have a spiralizer, you can make carrot and zucchini noodles!)

Instructions

  1. Chop all your veggies up beforehand. With Pad Thai, I have found that taking care to slice things thin and long really affects the final product’s taste and beauty! Set aside.

  2. Put all sauce ingredients together in a pot (omit nut butter) and bring up to a simmer. Once it’s hot, add in your nut butter and stir around to dissolve into the sauce. You can control the thickness of the sauce depending on how much you add.

  3. Meanwhile, heat up some oil in a big pan and get your veggie stir fry going. First add in your sweet onion, and after a minute or two add in some tamari or soy sauce and let sauté another few minutes more.

  4. Then add your green beans, carrots, scallion, and zucchini. Let sauté about five minutes, stirring occasionally. Add a sprinkle of salt, and don’t let the veggies lose their fresh crunch!

  5. Boil some water and cook your noodles, careful not to overcook them. Drain noodles, mix into sauce to coat them.

  6. Plate noodles, put veggies on top, and garnish with raw cilantro and scallions. Enjoy!