Simple Pad Thai? Is that really true? Yes, if you don’t add tons of different types veggies! For me, I am usually all about adding every veggie under the sun and adding tons of them. This time? Just give me my favorites and I’ll make the walnut butter sauce the star. Normally I have so many veggies happening that I lose the sauce flavor but this time I wanted to taste it and savor it. I hope you get to enjoy this vegan, gluten-free, soy-free, and sugar-free Simple Walnut Butter Pad Thai.
I am so in love with stir fry’s and Pad Thai’s – really anytime I can have spiced and sauteed veggies I am in heaven. Add in a different type of sauce? Wonderous. This time I decided to use the amazing California Walnuts that I could totally snack on, just by themselves, but since I am having so much fun using the bag of walnuts I received for the We Heart Walnuts! Recipe Contest I’m holding off on the snacking … for now. All over the web almonds and cashews get a ton of love from vegans for being a versatile nut – walnuts are the unsung hero’s of the nut world! They are just as easy to incorporate into different types of recipes – savory and sweet. They are so easy to butter up in a blender or food processor – and the perfect thing for Pad Thai sauce! Pad Thai is a basically healthy recipe to begin with, and especially this one since there is no gluten or soy, and just a tiny bit of sweetener with the maple syrup. Adding walnuts to this recipe is an easy way to reap all the benefits of this little wonder nut – one ounce has 2.5 grams of essential plant-based omega-3 alpha-linolenic acid (ALA), 4 grams of protein, and 2 grams of fiber – all things this girl needs in her life!
To me walnuts look like they can fly, and they surely lift this recipe up to new heights. With just steaming my favorite veggies – mushrooms, red peppers, broccoli, green onions, and zucchini – and using some rice noodles, the star of the show was easily this sauce. I love me some Pad Thai sauce and this one is no different. The walnuts make it so creamy, and the ginger and sesame oil really come through. And that little bit of cayenne bite gets you on the end. This makes a ton and is perfect for leftovers the next day or portioned out for a week of lunches.
Walnut Butter Pad Thai, 6 servings
1 1/2 C California Walnuts
1 Tbsp Balsamic Vinegar
2 Tbsp Rice Wine Vinegar
2 Tbsp Sesame Oil
2 Tbsp 100% Pure Maple Syrup
2 Tsp Ginger
1 Tsp White Pepper
1 Lime, juiced
1 Tbsp Garlic Powder
1/2 Tsp Cayenne Powder
1/4 C Garbanzo Bean Juice (from can)
1/2 C Pasta Water
1 Box Gluten-Free Rice Noodles
2 12oz Pkgs Sliced Mushrooms
2 Red Peppers, sliced
2 Broccoli, florets cut off
2 Zucchini, sliced thin
1 Bunch Green Onions, cut in thirds
1 Can Lightly Salted Garbanzo Beans, save 1/4 cup and drain and rinse the beans
1. Wash and slice the red peppers and zucchini thinly. Cut the florets off the broccoli stalks and cut the green onions into thirds. Rinse off the mushrooms.
2. Fill the steamer with correct amount of water. Dump the veggies in the pot and steam until just soft but with a little crunch left. Use a spoon to mix the veggies so everything gets steamed.
3. Follow the directions on the box of noodles to cook yours correctly.
4. Once the noodles are almost done dump all sauce ingredients except the water into your your food processor and combine, scraping the sides to incorporate everything.
5. Take out water from the pasta pot and dump into the FP then drain the noodles.
6. Dump the noodles back into the pot. Whir the water and walnut butter sauce then pour the sauce over the noodles and combine.
7. Carefully dump the veggies into the noodles and mix.
8. Portion out and enjoy!
“I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.”