Well I was planning on making Bosh’s recipe for pad thai and when I looked in my fridge by the end of the week I didn’t have any of the ingredients for it! I decided to make up my own recipe for it and it ended up being pretty tasty! Pad thai usually has tofu so I used what I had which was chickpeas, and I used whatever veggies I had leftoever which was mushrooms, onions, carrots, and spinach. I still wanted to make the sauce similar to a pad thai sauce which is more acidic from lime sauce than a teriyaki. I also didn’t have any tamarind so I added a spoonful of the red curry paste instead. I didn’t have peanuts, so I toasted some cashews and diced them up for the top. Sometimes you just have to throw in whatever you have that you think will work and hope for the best and I’m glad it worked out, because it was very random.
Untraditional Vegetable Pad Thai
10 oz baby bella mushrooms, sliced
3/4 cup shredded carrots
1 bag baby spinach
1/2 white onion, sliced thin
1 15 oz can chickpeas, drained and rinsed
2 green onions, sliced
1 box brown rice noodles, I like Annie Chun’s
1 tsp minced garlic
1/2 tsp minced ginger
1/4 cup low sodium soy sauce
1 tbsp red curry paste
juice of two limes
2 tbsp raw almonds, toasted and chopped
Sriracha to top
- Saute mushrooms, carrots, chickpeas, and onions and cook down for 5 or so minutes.
- Add in the spinach, garlic, ginger, red curry paste, and soy sauce and stir to combine.
- Add boiling water over rice noodles in a bowl and soak.
- Add lime juice to the vegetables and stir, add in the noodles when they’re done.
- Stir to combine and simmer for 2-3 minutes for noodles to soak up the flavors but remove before noodles get overcooked and fall apart.
- Serve with a sprinkle of green onion, toasted cashews, and a little sriracha sauce.