As my fellow Canadians will know, we talk a lot about the weather. This March, it rained every day except for two, and Vancouver set a new record for the most rainfall the city has seen since 1956. Easter Sunday was gloriously sunny, but so far it’s been another soggy grey week. Mother Nature is clearly a bit confused, so I’ve decided it’s time to manifest proper spring weather.
On Sunday afternoon, after my first visit back to Crossfit post-injury (which was glorious, by the way!) I decided to go through my closet. Winter clothes were transitioned out, spring clothes moved in, and a few things were set aside to give away. Most optimistically, I’ve now got shorts back in my dresser drawers and ballet flats in my closet. Come ooooonnnnnnnnnnnn, sunshine!
Also in the name of manifesting sunshine, I took a dig through the Eat Spin Run Repeat archives for some spring recipe inspiration. It’s something I don’t do nearly as much as I should, and as a result, end up forgetting about some of my favourite recipes. Case in point: my Vegan Zucchini Noodle Pad Thai. This one was originally published in 2013, but as was the case for all recipes I created back then, the photos didn’t do it justice and a re-shoot was long overdue.
There are about a million things I love about this pad thai (which is by no means traditional, I know), starting with the fact that it packs SO much flavour thanks to a whole bunch of fresh herbs and homemade pad Thai sauce. Don’t even think about getting your blender out for this sauce, because we’re kicking it minimalist style and using the good old mason jar shake method. Traditional pad thai sauce normally includes fish sauce, but because I wanted to keep this one vegan-friendly, I’ve subbed in low-sodium tamari instead. The addition of natural almond butter helps to thicken things up a bit, but if nut allergies are a concern for you, tahini (sesame seed butter) works just as well.
If you’re wondering about the coconut sugar in the sauce, this is one of the more wholesome sugars out there and helps to balance out the saltiness of the tamari. However, I’ve had similar results using the golden variety of Lakanto monk fruit sweetener. It’s all-natural, calorie-free, and has a score of zero on the glycemic index. It also measures 1-for-1 with sugar, unlike stevia which is far more concentrated and, depending on the brand, can have a metallic aftertaste. Canadian friends can order Lakanto from Raw Elements (use ESR10 for 10% off) and US friends can get it from iHerb.
I hope you enjoy this one as much as I do, and if you make it, be sure to take a photo and tag me on Instagram using @eatspinrunrpt. I always love seeing your creations!
Vegan Zucchini Noodle Pad Thai
Prep Time: 15 mins
Cook Time: 0 mins
Ingredients (2 servings)
For the sauce:
- 3 tbsp low-sodium tamari
- 2 tbsp each lime juice and rice vinegar
- 1 tbsp natural almond butter (or tahini, if allergic to nuts)
- 2 tsp each coconut sugar and red chili paste
- 1/2 tsp grated fresh ginger
For the rest:
- 2-3 zucchinis, spiralized
- 1 carrot, shredded or julienne cut
- 1/2 red bell pepper, julienne cut
- 1 1/2 cups mung bean sprouts
- 2 scallions, white and light green parts only, sliced diagonally
- 2/3 cup shelled edamame
- 1/3 cup very thinly sliced purple cabbage
- 1/4 cup mixed shredded fresh basil, mint and cilantro (roughly equal quantities of each)
- 2 tbsp chopped raw cashews (optional)
- lime wedges, to serve
Make the sauce: Combine all ingredients in a small jar and shake vigorously. You will have some leftover.
Spiralize the zucchinis and toss them in a large bowl with all remaining ingredients except the cashews and garnishes. Drizzle about half of the sauce on top and mix well to coat.
Divide the pad thai between two bowls and garnish with cashews, lime wedges and additional cilantro sprigs.
[Tweet “Skip take-out and make this tonight: Vegan Zucchini Noodle Pad Thai”]
So tell me… What’s the best thing you’ve eaten so far this week? It doesn’t have to be healthy and I won’t judge you if it was Cadbury mini eggs. Make my mouth water!