Siberian cold blast, Chinese New Year and Pad Thai, all in one week! Feels like I’ve been traveling the world!
One place I have visited recently, is one of my favorite eateries in Red Bank…Good Karma Cafe, a sort of quirky place with the best damn vegan cuisine you could imagine. With it’s very humble appearance on both the inside and out, you’d never believe that what you were about eat could taste so good! In fact, every time I eat there I swear I’ll turn vegan. If they can make loaded nachos or grilled quesadillas taste that incredible, why the heck would I not? The problem is I haven’t learned to master vegan cooking yet, although I’ve been exploring. You see, I’m still struggling with the “no dairy” part. I truly believe the less of it we eat the better, especially when there are so many delicious, natural substitutions that I’m actually beginning to prefer, such as coconut milk and cashew creams! Yum!
Last time I visited the cafe I was swept off my feet by the vegetable Pad Thai that had the most dreamy peanut sauce. I think I came pretty close to recreating the dish at home.
I was swooning over the bright beautiful colors of the vegetables in this recipe, particularly the red cabbage. How gorgeous, right?
And the peanut sauce is just something you want to dive into… or pour over everything you have in your refrigerator… or bathe in. Well, you get the picture. I usually make extra sauce so I have more to drizzle on top of any leftover noodles.
I will even go as far as to say this dish has become a new favorite in my house! Last time, I added in some rotisserie chicken for the kids and they loved it! You could also add shrimp or just keep it vegan, as we prefer it.
Taking a short break next week, but I’ll be back in March with all new recipes and details about how I’m bringing National Nutrition Month to my daughter’s elementary school! As a Jamie Oliver Food Revolution ambassador, I’m very passionate about sharing my knowledge of healthy eating with kids! They are so receptive at the elementary school level and food education lies at the heart of what I do. You’re going to love how I’m getting kids to eat their greens this March! *Hint- It IS easy being green! Stay tuned to the blog for all the details.
- 8 oz. Pad Thai rice noodles
- 2 cups broccoli florets
- 1 cup snow or snap peas
- 1 cup baby corn
- 1 cup shredded red cabbage
- 1 red pepper sliced thin (seeded)
- 3 tbsp creamy peanut butter
- 1 tbsp reduced sodium soy sauce (if gluten-free use gf sauce)
- 1½ tsp worcestershire sauce (if vegan/gf use vegan/gf sauce)
- 2 tsp agave nectar
- juice from 1 large orange
- 1 tbsp peanut oil
- crushed peanuts for garnish
- Prepare the peanut sauce by whisking together the juice, soy sauce, worcestershire sauce, agave, peanut butter and peanut oil until smooth and creamy.
- Cook noodles according to package instructions.
- In meantime, in a large wok or skillet heat 2 tbsp of peanut sauce and cook vegetables until tender about 5 min.
- Add cooked noodles to wok and toss with remaining peanut sauce.
- Top with some crushed peanuts.