Cold Pad Thai Zoodles
I have a really good one today! I've been really stuck in a salad and lentil rut lately which has certainly not been bad for my gut, but have been a bit boring for my palate after so many days of the same. Today I made a (very westernized version) of a cold Pad Thai zoodle salad.
The last time I was home my parents, god love them, went to another vegan restaurant with me. They are omnivores but enjoy good vegan dishes and the place we went to specialized in vegan and raw. Shout out to Raw Can Roll Cafe in Wayne... you're delicious.
I'd been there before but had only ever had their taco salad. I mean, I found the best thing on the menu. Why go further? Well in a confusion of ordering I THOUGHT that me and my mom were going to split the taco salad and the Pad Thai (their self claimed best dish) and instead we both ordered Pad Thai. My annoyance at the fact that I wouldn't be getting my taco salad immediately vanished when my dish arrived. It was so refreshing and delicious! I knew I had to try and recreate it.
My take was far less creamy, but equally as light with almost twice the yield of the restaurant version. Without further adieu:
1 red bell pepper thinly sliced
3 baby bok choy cabbages sliced thin
2 small zucchini's turned into zoodles (about 4 cups)
1/4 cup mung bean sprouts
3 Tbs green onions sliced thin
2 Tbs slivered almonds
For the sauce:
4 Tbs powdered peanut butter
3 Tbs packed brown sugar
3 Tbs white vinegar
3 Tbs soy sauce
1 tsp minced garlic
1/2 inch grated ginger
siracha sauce to taste
Step 1: Spiralize zucchini and place in mixing bowl. Thinly slice remaining veggies and add to zoodles keeping almonds and green onions for garnish.
Step 2: Put sauce ingredients into blender and blend.
Step 3: Toss veggies and sauce and garnish with onions and almonds.
I'm obsessed with my new bowl from my friend Anna. She's a fabulous potter and recently made a line of hybrid bowl/plates. I'm sure they have a technical name but I just call them awesome. Here's what it looked like prior to having my food in it:
It's microwave and dishwasher safe and I think I'm going to be using it every day of my life from now on lol.
This dish yielded a mountain of zoodles (only 2/3 made it onto the plate because the rest couldn't fit). I will post the nutrition facts for the whole dish, but it could easily be split for part of a light lunch.
Nutritional information; Servings 1; Serving Size 5 cups; Calories 461, Fat 10.8 g, Fiber 10.7, Protein 22 g, Carbohydrates 75.2 g
Enjoy the beautiful spring sunshine! I'll be in my own workspace heaven.