Muneeza’s Pad Thai Noodles satisfies even the most discerning taste buds…and it’s Medical Medium® friendly!
My love of Pad Thai
Pad Thai is a beloved ethnic dish that many people enjoy. The restaurant version is loaded with unhealthy oils, gluten, fats, soy, and other food additives like citric acid and natural flavors, for example. So once you begin a healing journey, it is a difficult dish to include. I loved the taste of Thai noodles as a kid, and even in my twenties, I would order this dish once a week at our local Thai restaurant.
Once I started healing, I had to spend some time grieving that I would probably never eat Pad Thai again. As I started to create more healthy recipes for my family, I thought, why not try doing a healthy Pad Thai? I have experimented with many types of sauces over the years and finally was able to create a recipe that was not only delicious but actually loaded with healing foods as well. There are fresh herbs, cooked veggies, and clean pasta. This can be made with sweet potato noodles which keeps it as clean as possible, or you can add in millet or chickpea noodles for some extra body.
Tips on cooking Sweet Potato Starch Noodles
Often, when making sweet potato noodles, oil is added to keep the noodles from sticking to each other. I find that as long as you add a sauce immediately to the cooked noodles, there is no issue with sticking. Sweet potato noodles are actually made with the starch from sweet potatoes and that is why they can get sticky. They will store well in the fridge. They will warm up nicely as leftovers with a small amount of water in the bottom of the saucepan. This also prevents them sticking to the pan as you reheat. You can buy sweet potato noodles here.
Muneeza’s Pad Thai Noodles
- 8 oz chickpea noodles / sweet potato glass noodles / Vermicelli
- 4 cloves garlic minced
- ½ small green cabbage sliced
- 1 thumb-size piece galangal or ginger minced
- 1 red bell pepper thinly sliced
- 1 rib celery thinly sliced
- 3 green onions thinly sliced
- 2-3 Cups bean sprouts
- 1 Cup fresh cilantro lightly chopped
- 1 Cup raw cashews or peanuts crushed (omit if fat free)
- ½ Cup fresh basil torn
- ½ lime, wedges to serve
- ¼ Cup boiling water
- 2 Tbsp tamarind paste
- ½ Cup packed coconut sugar
- 1-2 Tbsp Thai Kitchen red chili paste (or 1/2 - 1 tsp cayenne pepper or dried crushed chili peppers)
- ¼ Cup coconut aminos
- Prepare the noodles per the instructions on the box.
- Prep and chop all the ingredients - celery, scallions, bean sprouts, fresh cilantro, fresh basil. Place them in a bowl.
- Add the ginger, garlic, red bell pepper, celery, green cabbage to a sauté pan and cook until all the veggies are thoroughly cooked through.
- Prepare the dressing.
- Other than the hot water, place all dressing ingredients into a bowl and mix with a whisk.
- Add the hot water while mixing thoroughly.
- Your dressing is ready!
- Once noodles are ready, strain and let cool just a bit.
- Add noodles to the bowl, add cooked veggies, add the raw veggies and herbs you chopped in step 2, drizzle dressing on top and then sprinkle with black sesame seeds and raw cashews (if you choose to use them). Some people love peanuts on top - you can find a clean brand with no salt added (if you are not watching your salt you can just use roasted peanuts).
This warm Pad Thai noodle salad is a delicious meal that is sure to satisfy!
To your health & happiness,