Friday, July 12, 2013

Thai Peanut Noodle Recipe, low fat, vegan style with PB2 powder

Plant-based Pad Thai

A lot of the recipes I use are based on a tomato type of sauce and sometimes I want a little something different.  This recipe is a version I derived from "Julie's Peanut Sesame Noodles" at   I am sure her version tastes wonderful but since I don't want so much fat and must avoid onions I made a few little changes…..:)

This recipe is one of the most popular that I have blogged. I hope you just love it!  It's one of our favorites.

Thai Peanut Noodles or "Vegan Pad Thai"

1 pound whole grain linguine such as brown rice type

1 cup dry peanut butter powder (PB2)
1/4 cup low sodium soy sauce
3/4 cup warm water
1 inch piece of fresh ginger, peeled and grated or diced fine
4 cloves garlic, diced fine
6 tablespoons rice vinegar
1 teaspoon toasted sesame oil (omit to decrease fat)
2 teaspoons sweetener such as agave nectar
1 1/2 teaspoons siracha sauce  (bump this up if you like food really spicy)
3 tablespoons flaxseed meal

Other ingredients to add at the end:
1 pre-packaged coleslaw mix, (without the dressing) or 4 cups shredded cabbage
2 cups fresh spinach, baby leaves or regular leaves cut into bite size pieces
1 cup fresh mung bean sprouts or 1 cup steamed asparagus, or broccoli, etc.
3/4 cup chopped fresh cilantro
1 cup diced grilled tofu, optional
2 teaspoons toasted sesame seeds (toast them in a medium hot non-stick skillet until golden)
1.  In a large pot, boil the noodles until al dente. Drain but don't rinse.  Place in large bowl.
2.  While the noodles are boiling, put all the sauce ingredients into blender and blend away for a minute.  Let this sit for a few minutes while the flaxseed helps it to thicken up.
3.  Pour peanut sauce over noodles and other ingredients, toss well to coat.
4.  This works as a hot dish or later as a cold noodle salad.


Note:  The longer we are on a plant based diet, the less sweet and salty I seem to like in my recipes.  I have gone back twice now and decreased the amount of soy sauce and sweetener in this recipe to adjust it to my ever-changing tastes.

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