Spring Vegetable Pad Thai with peanut dressing
Active Time: 50 minutes
Makes 4 servings
Leftover dressing may thicken or firm up as it sits. Add a tablespoon of water or rice vinegar and mix with a spoon until your desired consistency is reached.
- 1 cup fresh or frozen edamame (optional)
- 4 medium summer squash
- ½ cup peanut butter
- ¼ cup rice wine vinegar
- Juice of 1 lime
- ¼ cup raw honey
- 3 garlic cloves, minced
- ¼ cup fresh ginger, grated
- ½ teaspoon fine sea salt
- 1 teaspoon tamari
- 2 tablespoons hot water, if needed to thin dressing
- ¼ cup fresh cilantro, chopped
- 1 cup snow peas, trimmed and chopped into ¾” bites
- 1 carrot, shredded (1/2 cup)
- 4 scallions, chopped
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cilantro leaves
- ½ cup dry roasted peanuts, to garnish
- Bring 4 cups water to a boil in a small pot. Once boiling, add edamame and cook for 4 minutes. Drain through a colander and let sit in the sink.
- Use a vegetable spiralizer to create squash noodles. Transfer to a large mixing bowl (if you do not have a vegetable spiralizer, you can use a vegetable peeler to create long, flat noodles).
- To make the dressing, combine the next 8 ingredients (peanut butter through hot water) in a blender or small food processor. Add more water if needed until the consistency is creamy, but thin enough to drizzle. Transfer to a small bowl and fold in chopped cilantro.
- Add edamame and remaining ingredients, except peanuts, to the mixing bowl with the noodles, and toss gently. Divide this mixture in half and store one half in two airtight containers in the fridge, for lunch tomorrow, topped with a sprinkle of peanuts, and a side of dressing.
- Top the remaining pad thai with ¾ cup dressing and toss gently until just coated.
- Let stand for 3-4 minutes before enjoying, topped with a sprinkle of peanuts.