When I first started looking at blog recipes (before I had a blog) I saw that no-noodle Pad Thai was one of the most popular dishes. So, when I went to my local favorite vegan/raw vegan restaurant The SunCafe, I knew I had to try it. It was decent. Nothing to write home about, which is probably why you won’t find it on the menu anymore, but good enough that I took my leftovers home, and added even more flavor. I have to say, this is now one of those dishes I make over and over and over again and every time I make it it gets better as I fine-tune it to my favorite flavors. You can eat it raw vegan style and make it in about 15 minutes like a salad, or you can blanch the noodles and sauté in a pan for a hot dish. Either way, you are getting lots of nutrition without that heavy feeling you get from a traditional Pad Thai. You. Will. Love. This.
My friend and I ate this together and we just savored in silence, it was just so good. It was one of those amazing shut-the-front-door I never want the original Pad Thai again moments. This is so much better. It’s fresh, spicy, savory, sweet, and so good for you! There aren’t too many flavor profiles that I just go crazy for, especially if they’re spicy, but your mouth will tingle just slightly from the spice and you’ll still taste everything else. It’s a really amazing dish. Promise. If you like peanut-type sauces, you will be making this over and over!
The time I made this with my friend I tossed it in a skillet and then served, but I’ve also eaten it raw and it’s just as mouth-wateringly amazing. Did I just make up a word? Anyway, I recommend eating it raw if you are eating it for lunch, but blanch and sauté it if you are eating it for dinner. Or be crazy like me and eat it both ways because you make it so much!
So let’s talk about golden beets. I have to admit, my favorite quality is they are golden orange, aka stain-free. For all you calorie counters, a golden beet is only 59 calories and full of fiber, so you can put all of your calories in your sauce (and dessert *cough*) but still feel full on the beets alone.
Golden beets are also high in Calcium and folic acid. They will also help you with energy and are considered an “orange” vegetable if you are trying to eat your colors.
My friends over at One Green Planet researched that”(g)olden or yellow beets are heart healthy, excellent kidney and body cleansers, high in powerful antioxidants, lowers blood pressure, lowers cholesterol, treats anemia and fatigue, and more. They decrease the risk of heart disease and helps in the prevention of various cancers, and are also good for eyes and skin.”
Another reason to eat this is the cilantro. I try to incorporate as many herbs as I can in my food since there are so many benefits. Not only does it help combat Salmonella, but it also combats “heavy metal toxicity.” And CNN recently said it’s a a water purifier! Add this…
If you don’t have a spiralizer, I have to say it is absolutely worth having around. I got it as a Christmas present and I use it quite often. But not just to make veggie noodles, it also makes killer curly fries! I’ll have to do a post on that because my husband goes crazy for curly fries.
- 1-2 peeled golden beets (spiralize)
- 1 carrot (spiralize or julienne)
- 1 lime (juiced)
- 2 tbsp coconut milk (nut milk would probably be fine, but I like authentic flavor of coconut in thai food)
- 1 tbsp coconut nectar
- 1 tbsp coconut aminos
- 1/2 tsp balsamic vinegar
- 1/4 tsp black truffle oil (omit if you don't have it...just adds dimension)
- 1/4 cup+2 tbsp raw peanuts
- 1" piece of ginger (I left the peel on and washed thoroughly)
- 1/4 avocado
- 1 garlic
- 1/4 tsp smoked paprika
- 1/2 tsp chili flakes (add a 1/4 tsp to start if you are sensitive to spice)
- freshly ground pepper (I used a multi-pepper blend)
- mung bean sprouts or pea shoots (optional)
- vegan parmesan (optional)
1. Throw all of the sauce ingredients together in a food processor or high-speed blender
2. Blend until smooth
3. Using a spiralizer (I use the Paderno 4-blade), use the “shredder” blade to spiralize your peeled beets.
Raw Vegan Style:
4. In a large bowl, or gallon plastic bag, toss the noodles, sauce and a handful of cilantro together.
5. Serve in a bowl and put on the toppings!
*You can warm in a dehydrator too.
4. Blanch the noodles for 2-3 minutes in boiling water, or until partially softened.
5. Put a little oil in a skillet and add the noodles, pour the sauce over, and sauté until the noodles are soft.
6. Serve with toppings!