Meredith's {Vegan} Pad Thai Amazingness

Meredith is amazing in general and today she completely blew me away with her Pad Thai recipe! She kills it in the kitchen and I'm so excited to share this with you. Here is her story:

Working in the food biz- doesn't always make for the most creative cooking at home. Sometimes when you think about food all day, you just want something really simple for dinner. We have a rotation of about 3 dishes that we always do variations of. 

But sometimes.... we mix it up! As I mentioned in my last post, we have a lovely intern Carly Gross here helping us this summer which gives me more ambition in the kitchen (does that rhyme?) and an extra set of hands. Not that you couldn't easily make this dish solo. It is very very easy.  

Anyways, the other night we made a lovely version of Pad Thai. It was absolutely a crowd pleaser, and not hard to put together at all.  It will certainly be a major player all summer long. 

The only special equipment need is a spiral slicer, but you could easily get away with doing a very thing julienne to the vegetables. 

We were serving 5 people so the recipe is kind of big- feel free to cut in half! 

Simple and delicious! 

We served it with an amazing bottle of chilled rose. 

Pad Thai Recipe
Serves 5

Vegetables / Salad

- 2 Zucchini’s, made into noodles with a spiralizer. Salt the zucchini for a least 30 minutes before serving. Rinse and drain. This takes the excess water out of the zucchini. 
- 3 Carrots, julienned 
- 2 Coconuts worth of meat, thinly sliced
- 2 Cups sugar snap peas, thinly sliced
-1 handful cilantro, chopped lightly
-Juice of one lime

Assembly

Toss vegetables with sauce. Garnish and serve immediately. 

Pad Thai Sauce

- 1 Cup Almond Butter
- Juice of half of a lime
- 1 Cup Coconut Water
- 1-2 Tbsp Fresh Ginger, grated 
- 1/3 Cup Apple Cider Vinegar
- 2 Tbsp Red Chili, diced 
- 1 Tbsp Sesame Oil 
- 1 Tbsp Nama shoyu 
- 1 Tbsp White Miso 
- Salt to Taste 

Blend all ingredients in a high speed blender. 

Curried Cashews

Toss chopped raw cashews with a few teaspoons sesame oil, curry powder, and lots of salt. This MAKES the dish. If you don't like cashews you could sub almonds. 

Garnish 

Lime Wedge 
Cilantro 
Sesame Seeds 

And look at the set-up. Meredith is SO-COOL in SO many ways! {Thanks Meredith}!