Awakened Pad Thai

This pad thai is so much better than takeout, with a nut- and peanut-free sauce and a fresher take on ingredients. It’s more delicious than you might expect!

Course Main Course, pasta

Cuisine thai

Keyword noodles, nut-free, oil-free

Servings

Ingredients

Sauce

1/3 –1/2 cup water
1/4 cup tamari
3 tablespoons pumpkin seeds
1 tablespoon tahini
2 tablespoons fresh lime juice
2 tablespoons tamarind concentrate (or 1 tablespoon ketchup plus 1 tablespoon rice vinegar)
3 tablespoons coconut sugar or date sugar
1 tablespoon peeled and roughly
chopped fresh ginger
2-3 cloves garlic sliced or chopped
Dash hot sauce see note

Pasta and Veggies

8 ounces dry rice noodles such as stick or vermicelli noodles
1 cup carrot matchsticks
4 green onions sliced, white and green parts separated
1/2 cup thinly sliced zucchini
1/2 cup very thinly sliced red bell pepper
Pinch salt
1 cup cubed extra-firm tofu about half of a 12-ounce package
1 cup shredded or thinly sliced red cabbage or napa cabbage
1/3 cup chopped cilantro plus more for serving
4 lime wedges
Hot sauce for serving

Instructions

In a blender (I use Blendtec; use code: YAY-BLENDTEC for 20% off) combine all the sauce ingredients, starting with about half of the water.
Blend until the seeds are fully processed and the sauce is smooth.
Add the remaining water and puree again. Set aside.
Cook the noodles according to package directions.
Once just tender or even before fully tender, drain and rinse briefly under cold water.
Heat a large pot over high heat.
Put in the carrots, white parts of the green onions, zucchini, red pepper, and salt.
Toss for a minute in the hot pan to begin to sear.
Reduce the heat to medium-low, add the sauce and cooked noodles, and toss until the noodles are heated through and coated evenly with the sauce.
Add the tofu, red cabbage, cilantro, and the green parts of the green onions.
Toss just to heat through, then serve immediately with lime wedges, extra hot sauce, and extra cilantro if desired.

Notes

Hot Sauce Note: Even if you love hot sauce, start with a modest amount. There is a good kick in the sauce from the ginger and garlic, so it’s best to use just a dash of hot sauce and then adjust when finishing the dish. You can always add more, but you can’t take it away.

Serving Tip: Often when we serve a pasta dish it gets cold quickly—because our serving bowls are cold! Try warming your bowls in the oven or toaster oven on very low heat (175–200) for 5 minutes or more before serving up the pasta.