Tahini Pad Thai

I have NEVER liked pad thai, that is until I made this delicious, heavenly creation! It’s always too spicy, and when it comes to spicy I am the worlds biggest wimp. Think of something that would be too spicy to a one year old and it would be too spicy for me. Maybe even more so than to the baby… I am NOT kidding you guys! I have no threshold when it comes to spicy food, and you better believe I even think that black pepper can be too spicy if there is too much in a meal….

Yeah, it’s like that. And then there is Sam, my husband, who literally loves spicy food an adds cayenne pepper of hot sauce to nearly everything he puts in his mouth. And he loves pad thai. A lot. So I decided to give a homemade version that would be the best of both worlds for us.

That is why in this recipe you will notice that the cayenne is not included in the recipe but it optional. You can also sub that out and add in Sriracha for some heat. I like this version because it is crowd and kid friendly and the tahini adds the best flavor component. I am pretty much obsessed with this meal and currently dreaming of making it for dinner tomorrow….

I hope you enjoy!

Tahini Pad Thai

A delicious plant-based, healthy version of the traditional pad thai. Tahini adds a super delicious and unique flavor to this dish making it completely irresistible! 

Course Main Course
Keyword entree, grain free, plant based
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Chels

Ingredients

Sauce:

  • 2 Tbsp tahini
  • 1/8 tsp ground ginger
  • 1/2 c coconut aminos
  • 1/2 Tbsp avocado oil
  • 1/2 juiced lime
  • 1 garlic clove
  • pinch of sea salt and black pepper

For the base:

  • 1 box brown rice pad thai noodles I used the brand Explore Cuisine
  • 1 c slices mushrooms
  • 2 c chopped broccoli
  • 2 c sliced carrots
  • 1/2 c mung beans or green lentils

Instructions

  1. Sautee all veggies in avocado oil, salt and pepper. 

  2. Cook pad thai noodles as according to the box. When they are finished toss them with a drizzle of avocado oil and a dash of coconut aminos.

  3. Blend the sauce in a high speed blender until smooth and creamy. Pour about 3/4 of the sauce into the veggies. 

  4. Use the remaining sauce to drizzle over each bowl of pad thai! Top with cilantro and green onion. 

  5. Optional: to make this spicy add cayenne or Sriracha to the sauce!