Pad Thai

A plant-based twist on a popular Thai takeout favorite, inspired by the Forks Meal Planner, captures the distinctive essence of the original with its characteristic blend of sweetness, spiciness, tartness, and a burst of freshness and brightness.

Print Recipe

Cook Time 25

Course Main Course

Cuisine Thai

Servings 4

Ingredients

8 oz brown rice noodles
1/4 cup creamy peanut butter
2 tbsp pure maple syrup
2 tbsp fresh lime juice
4 garlic cloves minced = 1 1/3 tbsp
1/2 tsp crushed red pepper flakes optional
4 oz kale stemmed & thinly sliced (= 4 cups)
4 carrots cut into matchsticks (= 2 cups)
10 oz frozen green peas = 2 cups
1 yellow onion chopped (= 1 cup)
sea salt
freshly ground black pepper

For Serving

1 cucumber quartered lengthwise & thinly sliced (= 10 oz)
1/2 cup fresh cilantro chopped
2 tbsp peanuts (optional) crushed
1 lime cut into wedges

Instructions

Cook rice noodles according to the package instructions. Drain well.
Meanwhile, in a bowl, whisk peanut butter, maple syrup, lime juice, minced garlic, pepper flakes (if using), and 1/3 cup water.
In a large skillet over medium heat, cook kale, carrots, peas, and onions, stirring occasionally, until kale has wilted and carrots are crisp-tender, 2 to 3 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking
Toss noodles with cooked vegetables and peanut sauce. Season with salt and pepper to taste. Top each serving with cucumber slices, cilantro, peanuts (if using), and lime wedges.

Notes

Pure Maple Syrup: Make sure to purchase "pure maple syrup" (not "pancake syrup," "table syrup," or "maple-flavored syrup, or even just maple syrup, as they contain artificial maple.