Serves: 4
Normally pad thai is made with peanuts, but I’m not the biggest peanut person. So instead for this recipe I decided to replace peanuts with sunflower seeds. I’m a little obsessed with sunflower butter at the moment and the inner glow this little seed is said to provide your skin :). If you’re not a big peanut fan or have an allergy, try sunflower seeds! This meal turned out amazingly rich and flavorful. Try it yourself, you won’t be disappointed!
Needs
8oz Gluten free noodles:
Feel free to use a noodle that works best for you.
I prefer the Lotus Foods organic brown rice pad thai noodles. They taste great and only contain one ingredient!
Sauce:
½ cup unsweetened sunflower butter (no sugar or salt added is the one I like)
3 tbsp coconut aminos soy replacement
2 tbsp tahini
3 tbsp sriracha
1 lime
1 garlic clove
1 tsp fresh ginger (if ground ½ tsp)
½ cup hot water
Goodies:
4 oz sugar peas
1 green onion stalk
14 oz baby corn
half red pepper
1 carrot
Toppings:
1 lime (to slice for the table)
raw sunflower seeds
sriracha
dried arbol chilies
cilantro
Getting Started
It’s always a great idea to start vegetable prep to start. So, snap your sugar peas and place in a small bowl (keep separate from the rest of your vegetables). Next, dice your green onion and red pepper. Shred your carrot, then drain/ rinse the baby corn and cut into thin long slices. The rest of these ingredients can be place in a medium bowl and set side.
Now onto the sauce!
In a medium bowl go ahead and combine lime juice, soy replacement, tahini, sriracha and sunflower butter. Mince your garlic and fresh ginger and place in the same bowl. Next is heating up your water. Either in a tea pot or pan add water until hot, doesn’t need to be boiling but should be close to that point. Once hot, whisk in with the rest of your sauce ingredients.
Final touches are your noodles and veggies!
Boil a pot of water with some salt and oil. Once water is at a boil, place in your noodles and cook until soft all the way through. When your noodles are almost done, take your bowl of sugar peas and place them into a pan with a couple of tbps of water. Cook until peas start to turn bright green, then take them off the fire. I love when the peas are still a little crunchy but not completely raw. You’re still saving some of the nutrients and giving the meal a little crunch!
Now that your noodles are cooked, drain the water and place noodles back into the pot. Add in your sugar peas and other goodies listed above. Next, stir in half of the sunflower sauce. I recommend taste testing to see if half is enough for you or if you want to keep adding in more. Don’t worry if you have extra sauce it’s great to reapply on any leftovers!
Feel free to garnish with raw sunflower seeds, cilantro, sriracha, dried chilies (if you like it spicy), and a squeeze of lime. I hope you enjoy this meal as much as my family did!
Love & Carrots,
- B
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