I love eating Pad Thai, but (almost) every time I try to order it in a restaurant, MSG is already in the sauce which they can’t omit. Whoomp Whoomp! That’s why I love to make my own!
I also like to switch up my nut butters – sometimes I use almond butter instead of using peanut butter that is often used in Pad Thai recipes. Peanuts are more susceptible to being contaminated with Aflatoxin, which is associated with an increased risk of liver cancer – so it’s not a nut butter I eat on a daily basis. Besides, according to this analysis, almond butter has 69% more calcium, twice as much fiber, 86% more iron, and 169% more vitamin E than peanut butter.
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- 1 small package of flat wide brown rice noodles (8 ounces)
- 1 tablespoon coconut oil
- 2 cups broccoli florets
- 2 carrots, grated
- ½ yellow onion, thinly sliced
- 2 garlic cloves, minced
- Sea salt and pepper, to taste
- 2 scallions, chopped
- 4 lime wedges
- 1 tablespoon almond butter
- 3 tablespoons hot water
- 2 tablespoons low sodium tamari
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Pinch red pepper flakes
- Cook the brown rice noodles according to package instructions and set aside.
- While the noodles are cooking make the almond sauce. In a small bowl mix the almond butter with the hot water and whisk until combined. Add the rest of the ingredients and whisk again until combined.
- In a saute pan, add 1 tablespoon of oil over medium high heat. Add the broccoli, carrots and onion and cook for 4-5 minutes. Add the garlic and cook an additional 1-2 minutes.
- Add the almond sauce and rice noodles to the pan and toss to combine. Season with salt and pepper. Take off the heat and top with the scallions and lime wedges. Enjoy!
Please share this recipe with your friends and plan to make this for your next meal together!
Xo,
Vani
I’m glad that you posted this. I love Pad Thai and the rich flavors never seem to get old!
As a chef, I think the sauce needs a little profile boost! You have good things happening, red pepper for spice, honey for sweet, tamari for saltiness (with a slight bit of umami) and some bitter via limes and broccoli but nothing near what traditional Pad Thai has for umami, which is one of most important elements of the dish. I think if you just added some quality fish sauce (umami) and tamarind paste (bitterness) it would deepen the the sauce flavor and make it come alive! I would also look to use some type of sprouts to create a freshness/cooked contrast.
Thanks for your take on Pad Thai, I will look to try the almond butter sub sometime.
Tamarind for sourness not bitterness! I realized my mistake after I posted.
what would be a good substitute for coconut oil in this recipe? I have a sensitivity to coconut.
Thanks so much
Cathy Low what about avocado oil?
I’ve just learned about avocado oil myself and love your idea of subbing in here! You learn everyday =)
How do you feel about liquid aminos instead of tamari?
This looks so good! And, easy! I needed to bring some different flavors into my meal plan. I’ve been in a bit of a rut.
Looks really good Vaani
Thanks John!
Looks great! I just think it needs protein. Can anyone recommend how to cook chicken breast with it? Should I marinate it in pad thai sauce?
I made it for dinner and followed everything with no substitutes and it turned out amazing! Definitely a HIT!!! ??
Hi FoodBabe, I would like to interview you on our internet radio show.
Is that possible?
I can’t wait to try it. My substitutions would be PB2 (peanut butter powder), and Shirataki noodles.
Nooo don’t use PB2!
I’m making this for the THIRD time (!) since you first posted this recipe! My boyfriend and I cannot get enough of it! I also love how easy it is to make. Thanks so much for sharing – it’s become a weeknight staple!
This looks like a great recipe! I am very excited to try it. Can I use homemade peanut butter instead of almond butter?
Just delicious. Made this tonight. Definitely a keeper.
June 13, 2020
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