July 23, 2014

Zucchini Noodle Pad Thai, Pad Thai Sauce, and Pad Thai Vietnamese Spring Rolls

just bought some organic bbq sauce from Wegman's with less than 5 g of sugar per serving (which is amazing for bbq sauce) and a mint & basil plant. so of course, i wanted to use all of these ingredients, and what did i use them in? pad thai ;)

Recipe: Peanut Pad Thai Sauce
By: Hannah Claudia

1-2 tablespoons of peanut butter
1-2 tablespoons of sesame oil
1 tablespoon of bbq sauce
1 tablespoon of warm water
1 tablespoon of sushi vinegar
couple of basil & mint leaves, chopped


1. Mix all of the ingredients together

Recipe: Zucchini Noodle Pad Thai
By: Hannah Claudia

1 zucchini, spiralized
1 carrot (i should have spiralized it and then cut it in smaller slices, but i just jullienned it)
handful of chopped basil & mint
peanut pad thai sauce
(opt: cooked seafood/meat like shrimp or beef, roasted peanuts/cashews, cooked tofu, bean sprouts)


1. Toss all of the ingredients together

Recipe: Pad Thai Vietnamese Spring Rolls
By: Hannah Claudia

(great for leftovers)
rice paper wrappers
warm water for soaking the rice paper wrappers
zucchini noodle pad thai
peanut pad thai sauce
(opt: lettuce, cucumber slices, avocado slices, cooked shrimp/meat/tofu)


1. Dip the rice paper in warm water until pliable
2. Fill the rice paper with the pad thai & any optional ingredients; roll like a burrito
3. Serve with the pad thai sauce

it's not as sticky-sweet as regular pad thai, but i really liked it and i definitely think that the fresh basil & mint made a big difference

xoxo, hannah

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