While doing some experimentation with my diet in the winter, I really missed our weekly takeout order of Pad Thai. Due to some restrictions, I wasn’t able to have it, so I decided to make a version that was friendly to my gut while still tasting delicious. Spoiler alert: This is my new favorite Pad Thai recipe that trumps takeout every time. It’s that good!
Origin of Pad Thai
Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand’s prime minister wanting to create a national dish. It’s traditionally made with rice noodles (which were borrowed from Chinese cuisine), egg, tofu, dried shrimp, and a salty-sweet-sour sauce. The sauce is usually made simply with palm sugar, tamarind, and fish sauce or soy sauce. You can find an authentic preparation here from Hot Thai Kitchen! Our highly modified (not traditional) version is inspired by the flavors and concept of Pad Thai, but skips the rice noodles and includes nut butter and other ingredients in the sauce.
How to Make Noodle-Free Pad Thai
This recipe is simple, requiring just 30 minutes to prepare! And LOOK at all those veggies! Noodle-free Pad Thai never looked so gorgeous and delicious. To replace traditional rice noodles, I went with carrot “noodles,” collard greens, thinly sliced bell pepper, and cabbage. Look at all those gorgeous plants you’re going to eat! And let’s not forget the sauce, which I played around with quite a bit until perfecting: almond butter, lime juice, coconut aminos (or tamari / soy sauce), maple syrup, and chili flake. That’s it! So simple, savory, spicy, sweet, and insanely delicious. For more “oomph,” I added a bit of crumbled tofu to mock the egg in traditional Pad Thai, but this is completely optional, especially if you’re soy-free. I even included some options below for those looking for soy-free protein sources! I hope you all LOVE this healthier Pad Thai! It’s: ColorfulFreshFlavorfulSavory-spicy-sweetSuper healthySatisfyingVersatile& Delicious This would make the perfect weeknight meal when you want something satisfying and healthy on the table FAST. It is delicious on its own, but it would pair especially well with these Thai Spring Rolls, Thai Yellow Curry with Mango, and Curry Roasted Cashews. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
