This delicious Pad Thai is a plant-based twist on the traditional Thai classic, perfect for a quick weeknight dinner or a cozy weekend meal. Fun, vibrant, and bursting with fresh flavors, this dish can easily be tailored to fit various dietary needs while keeping it tasty and satisfying. You’ll love the combination of zucchini noodles or spaghetti squash with a delightful mix of spices, herbs, and vegetables!
Budget Information
The total cost for this Pad Thai recipe is approximately $12.00, making it about $3.00 per serving. Here’s a quick breakdown:
– Spaghetti squash or zucchini: $4.00
– Olive oil: $0.50
– Mushrooms: $2.00
– Onion: $0.50
– Garlic: $0.25
– Nut butter: $1.00
– Vinegar: $0.50
– Spices (pepper, salt): $0.25
– Green onions: $1.00
– Cilantro: $1.00
Why This Recipe Works
This Pad Thai recipe is a delightful dance of flavors and textures that breathe life into your meals without breaking the bank! It’s wonderfully versatile, allowing you to swap in various vegetables or proteins based on your diet. The natural sweetness of the nut butter and the zesty lime juice balance perfectly, creating a harmonious dish that will leave even the meat-lovers asking for seconds. It’s healthy, satisfying, and reminiscent of a bustling street market in Thailand!
Ingredients + Optional Substitutions
This recipe calls for simple ingredients that you might already have on hand, along with a few possible substitutions to cater to your taste preferences or dietary requirements:
– 1 medium spaghetti squash or 2 medium zucchinis ($4.00) – You can use rice noodles or sweet potato noodles instead.
– 2 tablespoons olive oil ($0.50) – Avocado oil works great if you prefer.
– 1 cup sliced mushrooms ($2.00) – Feel free to add bell peppers or snap peas for a colorful boost.
– 1 medium onion, chopped ($0.50)
– 3 cloves garlic, minced ($0.25)
– 3 tablespoons nut butter (peanut or almond) ($1.00) – You can substitute sunflower seed butter for a nut-free option.
– 2 tablespoons rice vinegar ($0.50) – Or a squeeze of lemon juice if that’s all you have.
– 1/4 cup water
– 1 teaspoon black pepper ($0.25)
– 1 teaspoon salt
– 2 green onions, sliced ($1.00)
– Fresh cilantro, to taste ($1.00)
– Lime wedges for serving ($0.50)
Step-by-Step Recipe Instructions
Step 1: Start by prepping your noodles! If you’re using spaghetti squash, cut it in half lengthwise and scoop out the seeds. Place it cut-side down on a baking sheet and roast at 400°F for about 30-40 minutes until tender. If you’re opting for zucchini, spiralize it and set it aside to keep it fresh and crunchy.
Step 2: Heat the olive oil over medium-high heat in a large skillet. Once it’s hot and shimmering, toss in your sliced mushrooms, chopped onion, and minced garlic. Stir them around frequently, allowing them to sauté until they become tender and golden brown, which should take about 4-5 minutes. This is where those lovely aromas will start wafting through your kitchen!
Step 3: Now, it’s time to play with the flavors! Add your choice of veggie noodles (either the roasted spaghetti squash strands or spiralized zucchinis) to the pan. Immediately mix in nut butter, rice vinegar, water, black pepper, and salt. Stir everything together, letting it cook for another minute or so until all the ingredients marry beautifully and everything is coated in that creamy, peanut buttery goodness.
Step 4: Finally, fold in sliced green onions and give it one last good stir. When you serve, don’t forget to garnish with a generous shower of fresh cilantro and a squeeze of lime juice. Oh, the tanginess will make your taste buds sing!
Nutritional Facts
Here’s what you can expect per serving:
– Calories: 352
– Protein: 8g
– Carbohydrates: 29g
– Total Fats: 24g
– Saturated Fat: 10g
– Fiber: 8g
– Sugars: 10g
– Sodium: 1046mg
Storage and Reheating Tips
This dish can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the microwave for about 1-2 minutes or on the stovetop over low heat, adding a splash of water to revive the sauce if needed. Just be careful not to overcook it; you want those veggies to stay vibrant and crisp!
Serving Suggestions
This Pad Thai is amazing on its own, but you can jazz it up even further! Serve it alongside crispy spring rolls for an authentic Thai experience, or pair it with a side of spicy peanut sauce for dipping. You might even consider topping it with a sprinkle of sesame seeds or crushed red pepper flakes if you like a little extra heat. The world is your oyster—or, in this case, your noodle bowl!
Reader Tips or Helpful Notes
Don’t hesitate to experiment! The beauty of this Pad Thai recipe lies in its flexibility. Try swapping out the vegetables for whatever is in season or on sale at your local market. Remember to adjust the seasonings as needed—everyone’s taste is different! And if you’re feeling adventurous, throw in some scrambled eggs or tofu for added protein, making it truly your own creation!
Recipe FAQs
1. Can I make this Pad Thai ahead of time?
Yes! You can prepare it in advance and store it in the fridge. Just keep the garnishes separate until you’re ready to serve.
2. Is this recipe gluten-free?
Absolutely! Just ensure you use gluten-free nut butter and check your vinegar for gluten content.
3. Can I add protein to this dish?
Yes, you can easily add sautéed chicken, shrimp, or tofu to make it heartier!
4. What can I use instead of mushrooms?
Feel free to substitute with bell peppers, shredded carrots, or even broccoli for a crunchy touch!
5. How spicy is this Pad Thai?
This version has mild spice due to the black pepper; however, you can add chili paste or red pepper flakes if you like it hot!
