I don’t mind saying that I do not like Pad Thai. Well, at least not the kind that you get at Thai restaurants. Actually, I don’t like Thai food at all. I don’t like peanut butter in savory ways. It’s just not my cup of tea.
So why in the world would I make pad thai if I don’t like it?? Well, I found this recipe by The Domestic Geek using zoodles and no peanut butter. Check 1: I had most of the ingredients on hand. Check 2: I wanted to make it meatless and I already had tofu in the fridge. Check 3: I wanted to use turmeric and the flavors in this dish would go well with it. I decided to give it a whirl.
I started by gathering my ingredients and modifying and adding to what I had and our tastes as well. The result was so good that even the hubby was impressed.
I highly suggest giving this one a try – even if you don’t like pad thai. I’m a poet and I didn’t even know it.
I’ll post The Domestic Geek’s recipe below and add my changes/additions in red.
2 tbsp lime juice
2 tbsp brown sugar – I used 1/2 tbsp Truvia brown sugar
1½ tsp soy sauce
1 tsp fish sauce – I just added this amount in additional soy sauce
¼ tsp red chili flakes
1/4 C light unsweetened coconut milk
1/4 tsp turmeric
2 tbsp oil
8oz tofu, cut into “steaks”
2 cloves garlic
½ red bell pepper, julienned – I used green and I just chopped it into squares
2-3 green onions, finely chopped – omitted this completely
1 cup bean sprouts – omitted this completely
2-3 large zucchini, zoodled – I just used one since it was for me and made the hubby some pasta
½ cup peanuts, chopped – I used about 2 tbsp chopped cashews because that’s what I had
2 tbsp fresh coriander, finely chopped – I subbed cilantro