Miso Vegetable Pad Thai

 

Happy Monday friends! Well, actually I’m writing this post on Sunday night as I sit in the Chicago airport waiting for my flight home, but it’s close enough, right?

Speaking of Chicago – you guys, we just had the BEST weekend getaway, complete with a family wedding, a little city exploring, spectacular eats, and finally seeing Hamilton (we got the tickets like 9 months ago, so it’s been a long time coming)!!

I told you guys last week that I absolutely adore city traveling. I just can’t get enough of exploring new cities, finding our way through the different neighborhoods, trying the local eats, and walking, walking, walking! Since we were mostly in the area for a wedding in the suburbs, we only got to spend about a day and a half in downtown Chicago, but our short time was absolutely fabulous.

 

 

The highlight of our trip was, of course, seeing Hamilton— which was, honestly, beyond words. Nate and I have been listening to the soundtrack for quite some time and we’ve both actually read the Ron Chernow book that inspired Lin Manuel Miranda, so I guess you could say we were a little excited 😉

We were absolutely blown away by the Chicago cast and how incredible the production was. Of course, as we all know, the music is fantastic, but the way they choreographed every detail and movement in the show was just incredible. And I was a little nervous about how I would adjust to the new voices and interpretations of the characters (since the soundtrack features the original cast), but it was SO cool experiencing these new actors and actresses and watching the music in action. I swear, I was on the edge of my seat the whole time!

Anyways, before I talk about this for 3,000 words, let move onto the food! I’ve got a full Chicago post coming your way in the next few weeks detailing some of our amazing eats and sights around the city (and ‘burbs), so I’ll save the rest for later. But for now— let’s talk about these NOODLES!

 

 

I’ve told you all before how much I love Lotus Foods products. Their noodles are not only vegan and gluten free, but they’re seriously some of the most delicious rice noodles I’ve EVER had.

Typically I cook with their brown and black rice ramen noodles, but today I’m using one of their new Pad Thai Rice Noodles. To make pad thai (naturally). But not just any old pad thai.

MISO VEGETABLE PAD THAI! I’m not excited about it or anything 😉

 

 

So basically I adapted your typical pad thai recipe, but instead of using fish sauce, I substituted my favorite go-to (and super healthy) miso paste for that salty, earthy taste, making these noodles not only DELICIOUS, but also naturally vegan. I also kept this recipe fairly simple— like most of my dishes— and quick enough that you can though this meal together on a weeknight or busy weekend.

All you need to do is sauté some veggies, boil some rice noodles, whisk up the sauce, and combine! Easy as that! The result: this saucy, slurp-able, slightly spicy, perfectly tangy, healthy bowl of peanut noodles. Just how I like my Thai food.

If you’re super interested in trying this recipe, head over to my Instagram account because Lotus Foods and I are giving away a free package of these Brown Rice Pad Thai Noodles to one lucky winner!

Have the most wonderful week everyone!

 

Miso Vegetable Pad Thai

Serves 3-4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 red pepper, thinly sliced into matchsticks
  • 3 Small carrots, peeled and sliced into matchsticks
  • 1 zucchini, chopped into matchstick
  • 8oz brown rice pad thai noodles
  • garnish: chopped peanuts, chopped green onion, more lime!

for the pad thai sauce

  • 3 tablespoons natural peanut butter
  • 1 tablespoon low sodium soy sauce (or tamari, if gluten free)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon miso paste
  • juice of a lime
  • 1/4 cup water
  • 1 teaspoon freshly grated ginger

Directions

Step 1
Drizzle 2 tbsp of extra virgin olive oil in a large skillet and add in red pepper. Sauté over medium heat for 4-5 minutes, then add in sliced carrot. Continue to cook for 3-4 minutes, then add in zucchini and saute for 4-5 more minutes. The vegetable should be tender and a little charred when done. Turn off heat.
Step 2
While the vegetables are cooking, boil a large pot of water. Add in pad thai noodles and cook according to package. When finished cooking, strain and add noodles into the vegetable skillet.
Step 3
In a small saucepan, whisk together the pad thai sauce ingredients over low heat: peanut butter, soy sauce, rice wine vinegar, sriracha, miso paste, lime juice, and water. Once all the ingredients are combined and hot, pour sauce over the noodles and vegetables. Toss to coat.
Step 4
Sprinkle the noodles with chopped peanuts and sliced green onion. Serve with an extra lime!

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pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

6 Comments

  1. I am so so so glad you guys had fun in Chicago! Sounds like a blast!! I love that you swapped in miso for the fish sauce, how GENIUS!! Pad thai is one of my favorite dishes ever, this just looks too good!!

    • It was SUCH an amazing trip! We had so much fun 🙂 You will definitely have to try this miso version— I might even like it better 😉

    • It turned out to be the perfect substitute! Definitely give it a try 🙂

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