You are not going to be able to stop eating this easy vegan pad thai! It’s a healthy twist on a classic, allergy friendly, grain free, low carb, gluten free, paleo and oh so healthy! But I promise you, you will forget how healthy it is in 2 seconds or less!
Dave and I served this pad thai recipe as chicken pad thai for The Healthy Dish Company. This was our healthy food catering company that we created to help get healthy meals in the hands of my clients at the gym. And this pad thai recipe was our number one best seller! I had a client order 3 family size meals every time we had it on the menu!
Don’t be alarmed at the amount of veggies in this pad thai, it’s actually what makes it amazing! The cabbage. the peppers and the carrots give a great crunch to the dish. The zucchini noodles (or zoodles) are a great replacement for those heavy noodles and avocado is just a good idea no matter what you are making (in my humble opinion). These ingredients all covered in the easiest pad thai sauce you have ever made! All you need is a blender, immersion blender or food processor and you are set!
I searched all over the internet to find a vegan allergy friendly pad thai recipe I liked. And I tried them all. I took my favorite parts from all of them and came up with this recipe. I hope you love it as much as I do! I use sunflower seed butter in this recipe but you could use almond butter or peanut butter as well!
To make sunflower seed butter (or sunbutter) at home, you will need a food processor, sunflower seeds (roasted are easier to use) and coconut oil. You will simply put 1 cup of sunflower seeds in the food processor and turn it on high. Add 1/2 tbs. coconut oil and allow to process until smooth (about 7-8 minutes). You might need to scrape down the sides once or twice, but this is so much cheaper than buying sunflower seed butter, and it’s a pretty easy step. To this mixture, you will just want to add the rest of the pad thai ingredients and continue to process until smooth. Super simple.
Yes I used to make the sunbutter for the pad thai for The Healthy Dish Company. Dave would actually cry a little when we had this on the menu because it was so labor intensive to make. I made this version a little easier and used shredded carrots from the bag (thanks Trader Joe’s) and since you are only making this for 4 you only need to zoodle 4 zucchini, not 50 like Dave had to. Yes his job was the spiralizer and the carrot shredder. He pretty much shudders anytime I bring the spiralizer out. Poor guy.
If you want to add chicken to this dish, simply cut the chicken breast into bite size pieces. Cook them until done and top with 2-3 tbs. coconut aminos. You could do the same with tofu or shrimp as well!
Vegan Pad Thai
- 4 zucchini spiralized
- 1 cup shredded carrots
- 3 cups red cabbage shredded
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 avocado sliced thin
- 1/2 cup sunflower seed butter from 1 cup sunflower seeds
- 4 tbs. coconut aminos
- 1/2 red onion sliced
- 2 lime juiced
- 2 garlic cloves crushed
- 1/8 tsp. cayenne pepper
- 1/4 tsp. salt
- In a food processor, blender or immersion blender combine the sunflower seed butter, coconut aminos, sliced red onion, lime juice, crushed garlic, cayenne pepper and salt. Blend well until smooth.
- Spiralize the zucchini, slice the red cabbage, bell peppers and avocado.
- To serve combine the zucchini, cabbage, bell peppers, carrots, avocado and top with the pad thai sauce. Stir well. Serve with your choice of protein!
What about you?
- What is your favorite way to enjoy pad thai? Fork or chop sticks?
- Have you ever made your own sunbutter?