Spicy Vegan Pad Thai

This spicy vegan pad thai is way better than takeout - made with whole food ingredients, and a breeze to throw together!

Spicy Vegan Pad Thai

Ingredients
Pad Thai
  1. 1 Lb Long Pasta spaghetti, fettuccine, etc
  2. 3 Cup Shredded Carrots or Carrot Noodles
  3. 3 Cups Snap Peas washed and ends trimmed
  4. 1/2 Cup Scallions
  5. Cilantro to taste, optional
  6. Chopped Bird's Eye Chili caution - see notes
  7. Red Pepper Flakes for topping optional

Pad Thai Sauce
  1. 1/2 Cup Soy Sauce
  2. 1/3 Cup Smooth Peanut Butter
  3. 2 Tbs Sriracha
  4. 1 Large Clove of Garlic
  5. Juice from 1 Lime
  6. 2 Tbs Neutral Oil like avocado oil
  7. Black Pepper to taste

Instructions
  • First, cook the pasta according to package directions. I highly recommend a long, flat noodle for this - like fettuccine or linguine. Use brown rice noodles to make gluten-free.
  • While pasta is cooking, make the sauce. Combine all ingredients into a blender, and blend on high until everything is completely smooth.
  • When pasta is done, drain and set aside.
  • In a large sauté pan or pot, add in the carrots, (washed and trimmed) snap peas, and a small drizzle of oil. Sauté on medium heat until carrots are wilted, about 3-5 minutes. When done, remove from heat.