(Note: this post was originally published on April 15, 2020. The date above reflects migration to the new platform.)
Are you ready for a really fun, colorful, fresh spin on a classic? This Carrot Noodle Pad Thai is a new obsession in our house. It helps me reconcile my love of the concept of Pad Thai with my love of veggies. It's the best of both worlds: all of the classic flavor and all of the veggie-powered freshness, together in one package.
I've tried numerous zucchini noodle Pad Thai variations over the years, but have always ended up disappointed. The zucchini seemed to end up too soft, too wet, and not flavorful enough. But today I'm excited to share with you my new epiphany: CARROT noodle Pad Thai.
Using carrot noodles in place of regular noodles is a win-win. Carrot noodles are still toothsome, and stand up beautifully to the sauce and all the garnishes. Plus they're way more flavorful than traditional noodles, and absorb just the right amount of sauce. This was a total game-changer for me; I have a feeling we're going to be doing a lot of carrot noodle Pad Thai in the future!
The other important change I've made is the sauce. My goal was to make a sauce that felt salty and rich and indulgent just like Pad Thai should, but that would still be a much lighter version of the original.
The key to my reinvented sauce? Tahini! While this is completely non-traditional, it gives the sauce that indescribable Pad Thai richness and savoriness. It also adds a boost of protein. I'm very excited to be bringing you this recipe in partnership with Seeds of Collaboration, who make the most divine tahini I've ever tasted. While some tahini can be overly-assertive and bitter, Seeds of Collaboration is delicate and nutty.
Having a rich, velvety, non-bitter tahini is especially important in this recipe because you don't want it to overwhelm the other flavors in the dish. I really recommend Seeds of Collaboration so much, so get yourself a couple jars and use it in/on everything! (Just search "tahini" on this blog for an absurd number of ideas.). And guess what? I can help you get your hands on some of this beautiful tahini! Use the code ROGUE at check-out to get 20% off your entire order.
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Make this dish all year long! It's delightful winter comfort food; nothing beats a huge bowl of Carrot Noodle Pad Thai on a cold night. But you could also serve it cold, more like a salad, because the carrot noodles won't stick together like regular noodles will. Since it's basically just carrots and bean sprouts, you can enjoy an enormous bowl of this without feeling weighed down afterward.
Rich tahini, nutty sesame oil, salty tamari, tangy lime, fresh cilantro, crunchy peanuts... this is truly Pad Thai perfection!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Tri-Colored Citrusy Slaw (the Thai-inspired version)
Blistered Shishito Pepper Salad
Disclosure: Seeds of Collaboration is a long-term partner. I receive free product from Seeds of Collaboration and take a small commission on sales using the discount code. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
Pad Thai gets a major remake with nourishing carrot noodles and a protein-rich tahini-based sauce. This version of Pad Thai is good for both the body and the soul!
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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