Pad Thai is a favorite Asian dish for many of my nutrition clients. This gluten-free version has a twist: coconut milk in the sauce, which adds depth and creaminess. You can use any type of sprouts, but mung bean sprouts are the norm. Feel free to throw in any other veggies you like, such as broccoli or edamame beans.
This recipe is featured in The Karma Chow Ultimate Cookbook.
Peanut Coconut Sauce
1/2 cup crunchy peanut butter
3 tbs fresh-squeezed lime juice
1 cup coconut milk
1/2 tsp ground ginger
1 tbs tomato paste
2 tbs maple syrup
1 tsp red chili pepper flakes
1 tsp toasted sesame oil
2 tbs Braggs Aminos
3 tbs rice vinegar
12 ounces rice noodles, medium width or fettuccine style (gluten-free)
1 tbs sesame oil
3 garlic cloves, minced
1/2 medium red onion, thinly sliced
1 red bell pepper, deseeded and thinly sliced
1/2 cup shredded carrots
1/2 cup thinly cut (lengthwise) snow peas
1 cup mung bean sprouts
1/4 cup crushed peanuts
5 green onions, white parts only, cut thinly lengthwise
1/4 cup chopped cilantro
To make the sauce, whisk or blend all of the ingredients together until smooth. Set aside.
Cook the pasta according to the package directions. Drain and rinse with cold water.
Heat the sesame oil in a wok or large skiller over medium heat. Add the garlic and sauté for 1 minute; then add the onion, red bell pepper, carrots and snow peas. Sauté until solf, but still crisp. Add the pasta for 3 to 4 minutes or until the sauce thickens and the dish is heated through. Remove from the heat and stir in the bean sprouts. Serve immediately and top with the crushed peanuts, green onions and cilantro.