Saturday, September 7, 2013

Down & Dirty Spicy Pad Thai for Two (Nut Free)


Today's post, like today's recipe, is down and dirty my friends.  First, I've posted like 3 times this week, so we all know I'm out of things to say (shocking, but true).   Also, I was craving some spicy, creamy, noodle-y goodness and I didn't have 30-45 minutes to prep a fancy meal.  Hence, the Down & Dirty Pad Thai.  This recipe isn't a classic pad thai, but reminds me of a knock off version a college roomate of mine used to make.  It's sweet and spicy and creamy (oh my!).  Really satisfies those creamy pasta or spice cravings in a jiffy.



This is also a great raw recipe when made with zucchini noodles instead of buckwheat soba.  I often have that version for a light lunch!  Even better, sometimes, I combine the buckwheat and zucchini half and half to give the dish a veggie punch while satisfying a pasta craving!



Note this recipe is nut free.  Nut free you say?  But pad thai is made with peanuts, right?  Normally, yes.  However, I do not eat peanuts.  So I improvised and used my favorite substitute...SunButter.  Its phenomenal, a seed butter, and super creamy and eerily peanut-butter-esque.  Then again, I haven't had peanut butter in years.  My taste memories could be failing me!  Either way, feel free to make this with peanut butter, just adjust the taste accordingly if needed!




Down & Dirty Spicy Pad Thai for Two (Nut Free) 
*This makes two servings of pad thai.  This is assuming you will have a salad with it, as you should! =)  If no salad, this might be a recipe for one, if one was really hungry.  Also, feel free to use peanut butter if your heart desires...

Ingredients:

3 ounces uncooked buckwheat soba, or 1 large zucchini julienned/spiraled into noodles
3 tbsp extra virgin olive oil
1 tbsp agave, or maple syrup
1 tbsp + 1 tsp rice wine vinegar
1 tbsp sesame oil
1 tbsp SunButter, or other seed butter, or peanut butter if you wish
1/4-1/2 tsp crushed red pepper flakes (I used 1/2 tsp and it wasn't terribly spicy)
Optional: sunflower seeds for sprinkling/topping

To prepare: 

1. Cook buckwheat soba according to package directions, careful not to overcook.

2. In a small bowl, combine the olive oil, agave, rice wine vinegar, sesame oil, SunButter and crushed red pepper flakes.  Whisk well until combined.  Allow to sit for 5 minutes to so to let the flavors develop.  Taste if necessary, note this will taste much tangier in the bowl than on the noodles...

3.  Add noodles to the bowl, and gently toss to coat.  Transfer to individual bowls or plates, and sprinkle with sunflower seeds.


There you have it.  Quick.  Delish.  Down & dirty!

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