There’s a pad thai at one of my favorite vegan restaurants that’s conveniently located very close to home – Candle Cafe West. While I don’t love their version of pad thai, I thought I might be able to put my spin on it and make it into a healthy dinner/packable work lunch. I did some googling to see how other people had made pad thai and then decided to just wing it.
What you’ll need:
- 1 zucchini, thinly chopped or shredded with veggie peeler
- 2 carrots, thinly chopped or shredded with veggie peeler
- 4 shiitake mushrooms, chopped and sautéed in 1/2 TBS sesame oil
- 1/2 yellow pepper, chopped
- 1 cup edamame
- 1/2 package pressed tofu
- 1/2 head of radicchio, chopped
- 1 tsp sesame seeds
- 1 tsp flax seeds
What you’ll need for dressing:
- 1 roasted garlic clove (or raw if you don’t have roasted around)
- 1/4 cup crunchy peanut butter
- 2 TBS soy sauce
- juice from 1 lime
- 1 TBS agave nectar
- 3 TBS warm water
Get your tofu rinsed and pressed first while you work on everything else. Saute your mushrooms in sesame oil until they release their juices – set aside. Chop all of your veggies and try not to lose a finger. I decided to take a veggie peeler to the zucchini and carrots to make the “noodles” but did risk losing if not a finger, at least a nail in the batch. Thankfully, I survived.
Toss all the veggies together in a giant bowl and make your dressing in a separate container. I chose to keep the dressing separate until each serving was ready to eat.
I went nuts for this dressing and can’t wait to find more things to make that I can put it on again. We had the salad for a light dinner and then turned it into a great wrap for lunch the next day by adding avocado and rolling everything up! Definitely versatile and worth making again!