I love Thai food and Pad thai is one of my favorite dishes! I wanted to recreate it’s most delicious flavor elements while replacing the rice noodles with a tummy-friendly alternative.
Instead of noodles I used pre-cut broccoli slaw and half a large zucchini cut into matchsticks. The sauce was rich and tangy and when I added cilantro, hot peppers and mung bean sprouts I did not missing the original inspiration.
My dish was even better!
Enjoy this veggiful version of Pad thai that brings up the health level without compromising on taste. If you have trouble digesting broccoli you can make this dish with thinly sliced zucchini. You can use a veggie spiralizer to create noodles out of zucchini.
Ingredients
Sauce:
1/2 cup of unsweetened sunflower seed butter (can substitute almond butter)
1/2 cup of coconut milk
1 tablespoon of Thai fish sauce or Braggs aminos
1 tablespoon of miso paste
1 tablespoon of apple cider vinegar
Salt, cayenne pepper, paprika, garlic powder or chopped garlic
Juice of one lemon or lime
Noodles:
One pack of broccoli slaw
Zucchini cut into matchsticks
Garnish:
Two scrambled eggs
Sauteed shrimp or chicken (cut into bite sized chunks)
Mung bean
Chopped cilantro and chopped Thai or jalapeno peppers
Finely chopped red onion
Directions:
Mix the sauce ingredients in a bowl and set aside
Saute shrimp or chicken in olive oil or coconut oil (add onions for more flavor). Put shrimp aside when done.
Scrambled two eggs in olive oil, sprinkle with cumin and set aside.
Next cook down the broccoli slaw and zucchini sticks in olive oil until the soften. Add in eggs and shrimp towards the end to mix the ingredients and keep everything hot.
Now it’s time to assemble everything.
Put the shrimp, eggs and broccoli slaw “noodles” mixture on a plate and top with Pad thai sauce.
Top with mung beans, cilantro, and chopped onions and peppers for an extra pop or flavor.
I served mine with grain-free crab cakes on the side! If you don’t have all the ingredients listed above don’t let that stop you. I believe in using recipes as guidelines and improvising the rest!
Enjoy!
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Pinned it! Looks amazing – can’t wait to try it. Thai is one of my favorites.
Looks great! How many servings would this make?
It served about 4 people when I made it but depends on how hungry everyone is….
[…] I substituted broccoli slaw for noodles in my Pad Thai recipe. Get the recipe here. […]