2 Super-Easy Pad Thai Remixes That Taste Better Than Any Takeout
Looking to cut back on the meat or add some healthy, weight loss-friendly dishes to your family's [...]
Looking to cut back on the meat or add some healthy, weight loss-friendly dishes to your family's menu? Mix things up with pad thai! If you aren't exactly experimental in the kitchen, start with these drool-worthy recipes from Melissa Haithcock, the creative mind behind A Happy Healthy Heart.
Melissa believes that being the best version of yourself begins with eating plant-based foods, and these tasty options show just how versatile, flavorful and nutritious vegetarian meals can be!
MORE: How Yoga and Plant-Based Foods Helped This Woman Lose 95 Pounds
Just start the slideshow to check out these easy pad thai recipes that'll leave your family satisfied and smiling.
Purple Cabbage and Carrots Pad Thai
Ingredients:
Pad Thai:
¼ head red cabbage, thinly sliced
4 carrots, peeled and sliced
½ sweet onion, thinly sliced
1 tbsp olive oil
Pad Thai Rice Noodles:
2 tbsp chopped cilantro (for garnish)
¼ cup chopped peanuts (for garnish)
lime wedge
salt and pepper to taste
Sauce:
1/3 cup miso ginger broth
1 tbsp coconut sugar
1 tbsp ginger paste
1 tbsp liquid aminos
1 ½ tbsp. peanut butter
¼ tsp cayenne pepper
2 garlic gloves, minced
Directions:
1. To prepare sauce, heat miso broth in a small saucepan over high heat. Once boiling, add in all other sauce ingredients and stir. Allow to boil for 5-7 minutes until mixture begins to thicken. Remove from heat and set aside.
2. Boil noodles for 4-5 minutes, or as the package instructs. Drain and set aside.
3. In a large sauté pan, heat olive oil over medium high heat. Add onions and cook about 5 minutes until translucent. Add the remaining vegetables and cook for another 5 minutes.
4. Remove from heat. Add noodles and sauce to pan and stir together.
5. Serve warm and top with peanuts, cilantro, and lime.
prevnext
Bell Pepper and Spinach Pad Thai
Ingredients
Pad Thai:
1 red bell pepper, thinly sliced
2 cups spinach, chopped
½ red onion, thinly sliced
Pad Thai Rice Noodles:
2 tbsp chopped cilantro (for garnish)
¼ cup chopped peanuts (for garnish)
lime wedge
Sauce:
1/3 cup miso ginger broth
1 tbsp coconut sugar
1 tbsp ginger paste
1 tbsp liquid aminos
1 ½ tbsp. peanut butter
¼ tsp cayenne pepper
2 garlic gloves, minced
Directions:
1. To prepare sauce, heat miso broth in a small saucepan over high heat. Once boiling, add in all other sauce ingredients and stir. Allow to boil for 5-7 minutes until mixture begins to thicken. Remove from heat and set aside.
2. Boil noodles for 4-5 minutes, or as the package instructs. Drain and set aside.
3. In a large sauté pan, heat olive oil over medium high heat. Add onions and cook about 5 minutes until translucent. Add the remaining vegetables and cook for another 5 minutes.
4. Remove from heat. Add noodles and sauce to pan and stir together.
5. Serve warm and top with peanuts, cilantro, and lime.
prev