Spring Vegetable Pad Thai with asparagus, edamame, peanut rice noodles, and more!
Sometimes you get a little frisky.
One thing leads to another thing and all of a sudden, you’re…
Putting heavy whipping cream in your coffee.
Consuming far beyond the legal limit of peanut butter.
Putting beans in your brownies.
You know: really letting your hair down.
Sometimes takeout happens and when it does, it’s Pad Thai.
When I’m feeling like bringing the takeout in, I’m probably ordering one of two things (okay, I’m ordering both things): Spring Rolls with Peanut Sauce or (and) Pad Thai. #PadThaiOverPizzaForDays.
In honor of my love for Pad Thai, I’m sharing with you an easy version of the meal. A vegetarian version. A healthy version!
A totally inauthentic version.
A typical Pad Thai is made with peanut oil, fish sauce, and tamarind paste all mixed up with rice noodles, chicken, tofu, shrimp, bean sprouts, and scrambled egg. It’s a meat-lover’s noodle bowl. While I love the animal-infused Pad Thai, I figured I’d throw in some spring vegetables and make a vegetarian meal of it.
In lieu of the meat, I included asparagus, edamame, cabbage, carrot, and bell pepper. Instead of the peanut oil, fish sauce and tamarind paste, I made a simple peanut sauce. So really what I’m trying to get at here, is this recipe really bares no resemblance to authentic Pad Thai, but it certainly tastes good!
Pad Thai. It’s letting your hair down in the comfort of your own home.