This is my personal pad Thai recipe that I’ve adapted. As someone who loves pad Thai and definitely never thought I could make it myself, I’m really happy with this recipe and it’s really easy to make. It’s definitely alternative as there is nut butter and not tamarind in the sauce, but it’s a delicious way to enjoy your vegetables nonetheless. Alter to your own taste as always! You can add pretty much any vegetable and as long as you chop it long and thin it’ll blend in just fine.
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.
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.
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
Then add your cilantro root (everything below the twist tie), 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!
Boil some water and cook your noodles, careful not to overcook them. Drain noodles, mix into sauce to coat them.
Plate the noodles, put veggies on top, and garnish with whatever you like. I suggest raw cilantro, peanuts, cucumber, and scallions. Enjoy!