Purple Pad Thai
Our friend and health coach Maria Marlowe teaches us that typical meals can be transformed into plant-based healthy wonders with just a few tweaks. In this version of purple pad thai, we load it up with vegetables, use brown rice noodles and kick up the spice. You definitely want to try this dish for a healthy and delicious Pad Thai!
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INGREDIENTS
- 1/3 cup peanut butter
- 1/8 cup tamari
- 2 garlic cloves, peeled
- 1 green onion
- 1 knob fresh ginger
- 1 teaspoon red pepper flakes
- 1 lime
- 1/4 cup water*
- 1 tablespoon sesame oil
- 1 package tempeh
- 2 cups shredded red cabbage
- 2 carrots
- 4 tablespoons sunflower seeds
- 8 oz. brown rice noodles
- *not included
- 1 cup crimini mushrooms
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INSTRUCTIONS
Prep: Rinse and dry the produce. Cut the tempeh into 1/2 inch cubes. Roughly chop the mushrooms. Mince the garlic. Peel and grate the ginger. Slice the green onion into thin rounds discarding the bulb. Peel the carrots and slice into 1/4 inch rounds, discard the tops. Slice the lime in half and juice into a small bowl and set aside.
To make the dressing, combine the peanut butter, tamari, garlic cloves, green onion, ginger, red pepper flakes, lime juice and 2 tablespoons of water in a blender. Blend on high until you have a smooth consistency, adding more water to thin out as needed.
To cook the noodles, boil a pot of water and add the brown nice noodles. Remove from heat, cover and let sit until cooked through, about 8-10 minutes. Drain the noodle and rinse under cold water to stop the cooking process.
Heat the sesame oil in a large sauté pan over medium low heat. Add tempeh cubes and mushrooms and stir occasionally until mushrooms are wilted and tempeh is golden, about 5 minutes.
Add carrots and cabbage, with a pinch of salt and 2 tablespoons water. Stir together until cabbage is slightly wilted, about 5 minutes.
Add the cooked noodles to the pan and stir to incorporate. Pour half of the dressing and stir. To serve, top with additional dressing and sunflower seeds. Enjoy!