I have made Pad Thai umpteen times till now and every now and then, I like to do minor tweaks to the original recipe. Today’s recipe has a sweet, spicy and tangy peanut sauce which amps up the flavor of the traditional Pad Thai and makes this the perfect meal to kick start the week. This is a vegan, homemade version of Pad Thai with Onions, Beans and Spiralized Carrots made with sweet- spicy peanut sauce. Most delicious Pad Thai ever! So, let us get cooking 🙂
I have been hoarding on Oriental sauces for as long as I have been cooking. Whenever I visit an Oriental grocery store, I head straight to the “sauces” aisle and end up picking up all sorts of vegetarian/ vegan sauces I can get my hands on. Would you believe that I have about 6 types of chili sauces and that I buy my Soy sauce by the liter? It is no surprise that many of my dishes feature Soy sauces and chili sauces. I think both of these sauces along with some sweetness (coming from Honey or Sugar) really works in harmony and I simply can’t get enough of it! I use that base sauce in my stir fries, Noodle dishes, Tofu dishes and what not.
Recently, I was gifted a Spiralizer and I am absolutely fascinated with my new machine! It turns vegetables into noodles and all of a sudden you have transformed your veggies into something awesome! I have tried zucchini noodles in recipes before and it turns out great 🙂 This time I thought of making carrot noodles (or caroodles :P) and adding into my Pad Thai to sneak in a lot more vegetables in my noodles and it has worked really well in this recipe! Have a look for yourself … such vibrant food!
That is not all !! I am also making a fun sauce to add to this Pad Thai using my favorite ingredients – Peanut Butter and Tamarind. I have used peanut butter with tamarind many times before for stir fry and Thai curries and I am amazed by how well the two work together. I remember using Tamarind sauce instead of Lemon juice in Thai curry once (I ran out of Lemons :P) and have never gone back. You have to try the pairing. The peanut-tamarind sauce I am using in this recipe is delicious on its own and you can totally use it as a dipping sauce for dumplings, noodles, spring rolls etc. Give it a go and you can thank me later lol.
Now, I am getting really hungry and I think before my tummy rumbles, let us dive into the recipe right away!!
Vegan Peanut Sauce Pad Thai with Spiralized Carrots
Vegan peanut sauce Pad Thai with spiralized carrots
- 100 gms Instant Dried Noodles
- 1 cup French Beans, cut into 2 inch pieces
- 1 small Red Onion, cut lengthwise
- 1 tablespoon Oil
- 4-5 cloves of garlic
- 1 inch ginger, cut into jullienes
- 2 cups Spiralized Carrot Noodles
- 1 cup Shittake Mushrooms, cut lengthwise
- 1 tsp sesame seeds (black/white)
- 1 tablespoon roasted peanuts, roughly chopped
- 1 tablespoon Peanut Butter
- 1 tablespoon tamarind paste
- 2 tablespoons light Soy Sauce
- 1 tablespoon Sambal Oelek
- 1 tablespoon brown cane sugar
- Pinch of salt (adjust as per taste)
- Mix all the ingredients for the Peanut sauce and keep aside.
- Cook the noodles to Al-dente using the instructions on back of the pack. Keep aside.
- Take a wok and add the oil and heat. Once hot, add in the ginger an garlic and saute for a couple of seconds to release the flavors in oil. Add in all the vegetables (except spiralized carrots) and saute for 3-4 minutes on high flame.
- When the vegetables are soft and cooked, add in the spiralized carrots and saute for another 2 minutes.
- Pour in the peanut sauce and saute for a couple of seconds.
- Add in the cooked noodles and toss around to mix everything.
- Sprinkle sesame seeds and roasted peanuts on top and serve immediately.
Now that is totally delicious! The tamarind peanut sauce brings the “umami” factor in this dish and makes “Pad Thai” extra special for me. I loved the addition of spiralized carrots in this dish and made it extra healthy! I ended up using only half the quantity of noodles I had initially planned and my family ended up enjoying more servings of vegetables with this dish. Total win win for all 🙂 Try it with your favorite vegetables and I am sure you would make it again and again 🙂