Vegan Pad Thai


I recently won a cookbook.  Did you hear that I won something!!!  I caught the giveaway about an hour before it ended and thought to myself wouldn’t it be nice to win.  When Josh and I sat down together for our night time relaxation I just happened to look at my phone and I discovered I was one of the lucky winners!!  And we all know everybody likes to win.  You can go through the internet and finds tons of giveaways happening every day but I don’t have the time or energy to do this sort of thing.  Instead I enter the ones hosted by blogs I follow and only when it’s something I actually want to win.  I’m still holding out for a Vitamix or food processor.  A girl can dream big right?

The cookbook I won is Paleo Cooking from Elana’s Pantry.  It’s a book full of gluten-free, grain-free, and dairy-free recipes.  I am by no means any of these things but I eat plenty meals that fall under these categories.  I’ve followed her blog since moving to Boulder, Elana is Boulder based, and her recipes have always been accessible.  Her ingredient lists are short and full of every day foods.  Plus I tend to have them all on hand which prevents me from having to prepare way in advance.  But most importantly her recipes are delicious.  They are vibrant in flavor and healthy!  So for me this was an awesome win.  I have read through the book more than once already and decided to make my first of her recipes tangy “peanut” sauce.  It’s an almond butter coconut milk based sauce.  The verdict was delicious.  She also has a recipe for pad thai but I went off on my own for this part of the meal.


Broccoli, scallions, mushrooms, shredded carrot, and rice noodles.  Bean sprouts are my favorite and I was hoping to add those but the store was out.   I bought sunflower sprouts instead.  They were a delicious substitute going really well with this version of “peanut” sauce.  This sauce will definitely be made again and again.

Vegan Pad Thai

  • Tangy “Peanut” Sauce*
  • broccoli
  • scallions, chopped tops reserved separately
  • mushrooms
  • shredded carrot
  • rice noodles
  • sunflower sprouts (or bean sprouts)
  1. Steam broccoli until just tender crisp.  Set aside.
  2. Heat up a small amount of grape seed oil in a pan over medium high heat.  Add the scallions bottoms and cook 2 minutes.  Add the mushrooms and continue to cook as they ‘scream’ and brown.  Stir in the shredded carrots and broccoli.
  3. Meanwhile cook rice noodles according to package.
  4. Add tangy “peanut” sauce, rice noodles, and scallion tops to vegetables.  Toss well to combine.
  5. Serve topped with sunflower sprouts.


* Tangy “Peanut” Sauce

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon ume plum vinegar
  • 1/4 cup roasted almond butter
  • 1/2 cup coconut milk
  1. In a high powered blender, puree the lime juice, ginger, garlic, and vinegar until very smooth.  Blend in the almond butter and coconut milk until thoroughly combined.


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