This spicy vegan pad thai is way better than takeout - made with whole food ingredients, and a breeze to throw together!
1 Lb Long Pasta spaghetti, fettuccine, etc
3 Cup Shredded Carrots or Carrot Noodles
3 Cups Snap Peas washed and ends trimmed
1/2 Cup Scallions
Cilantro to taste, optional
Chopped Bird's Eye Chili caution - see notes
Red Pepper Flakes for topping optional
Pad Thai Sauce:
1/2 Cup Soy Sauce
1/3 Cup Smooth Peanut Butter
2 Tbs Sriracha
1 Large Clove of Garlic
Juice from 1 Lime
2 Tbs Neutral Oil like avocado oil
Black Pepper to taste
First, cook the pasta according to package directions. I highly recommend a long, flat noodle for this - like fettuccine or linguine. Use brown rice noodles to make gluten-free.
While pasta is cooking, make the sauce. Combine all ingredients into a blender, and blend on high until everything is completely smooth.
When pasta is done, drain and set aside.
In a large sauté pan or pot, add in the carrots, (washed and trimmed) snap peas, and a small drizzle of oil. Sauté on medium heat until carrots are wilted, about 3-5 minutes. When done, remove from heat.
Add in the cooked noodles to the sauté pan or pot, and then top with the pad thai sauce. Mix noodles and veggies until they're evenly covered with sauce.
Serve pad thai with scallions and cilantro.
Feel free to sub in any other veggies you like to accompany this pad thai - broccoli and onions would be delish too! Also, in the video, I used a little chopped bird's eye chili in the sauté. You can use this too, though I caution you it's VERY spicy!!