by Buffy Ellen 0 Comments

I’ve always had a sweet spot for Pad Thai. Creamy noodles, crunchy sprouts, salty peanuts... plus a tangy sauce that nails sweet, salty, spicy and sour, all at the same time. This delicious salad is my summer version of that classic - packed full of vege, brimming with flavour, and using kelp noodles for a deliciously light twist.

VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

The key to making this dish amazing is (a) choosing a rainbow of vege (the freshest you can find), and (b) the sauce. Oh that sauce. Think natural organic peanut butter (I’ve used this one from Chantal Organics here), combined with tamari, lime, garlic, chilli, ginger, and a dash of sweetness to round it out. Once you make this sauce you’ll be wanting to dip everything in it (fingers included). Yes this tasty Pad Thai Salad is…

  • Super light
  • Done in 15 minutes
  • Packed with veggies
  • A great source of protein, calcium, antioxidants, vitamins and minerals, and
  • The perfect salad for summer

    VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

    If you’ve always loved Pad Thai but are keen to try something different (or just leave more room for dessert), this salad is for you. Take it to your next shared dinner, pack it up for work lunches, or just enjoy out on the deck while the sun is shining (like we do). Read more below, plus get my take on the purported perils of peanuts...

          VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

            Peeling back the perils of peanut butter
            The headliner of our sauce, peanuts, are actually a legume rather than a nut, from the same family as chickpeas, edamame and lentils. That means they’re a great source of protein (a quarter of their total weight), fibre, as well as those lovely healthy fats. Unfortunately there are often a few concerns raised around peanut butter, but by navigating your choices well you can have your peanut and eat it too.

            The main worry most people have about peanuts is regarding aflatoxins. Because peanuts grow underground, often in moist conditions, they can easily attract two types of mold - Aspergillus flavus and Aspergillus parasiticus. On their own these fungi aren’t so bad, but the downside is that they produce aflatoxins, a compound that has been shown to be carcinogenic particularly to the liver.

            What is often not discussed however, is additional research which shows that aflatoxins only cause cancer whilst in the presence of high levels of protein, namely from casein (dairy milk). When researchers reduced casein intakes in animals from 20% to 5%, the ability of aflatoxin to cause cancer completely disappeared. Disappeared! So take out number one - if you're a PB lover and want to continue enjoying it (like me), best to avoid the dairy or at least reduce your consumption dramatically.

            VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

            The second concern that is sometimes raised is that peanuts are one of the top eight most common allergens in humans. This list also includes dairy milk, fish, crustacean shellfish (lobster at the like), eggs, tree nuts (almonds, cashews, walnuts etc), soybeans and wheat. Unless you’re specifically allergic to peanuts though (which you would know rather well given the acute anaphylactic shock that occurs on consumption), this concern is reasonably easy to allay. If you are allergic however or have family members who are, this recipe can easily be altered by substituting almond butter and/or tahini in place of the peanut butter.

            Finally, many peanut butters, particularly in the United States, are made with peanuts that are genetically modified and sprayed with pesticides. They also often use very old peanuts, which increases the risk of fungi and aflatoxin, as well as rancidity. These big brand peanut butters are also generally heavily processed, with unnecessary sugars, refined salt, and other highly dubious fillers and flavourings added. The solution here is to choose a high quality certified organic brand of natural peanut butter instead (like this one I’ve used here). If the ingredient list is much longer than "organic peanuts" and "sea salt", it’s time to move on.

              VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

              VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

              Back to our recipe at hand, I hope you love this delicious Pad Thai Salad. It's easy to tweak - I've included a bunch of vege substitutions below, as well as notes on making it more or less spicy, and of course swapping out the peanut butter for other alternatives (if you want to - but I'm telling you, it's sooo good with peanuts!).

              I'd love to hear if you try it out. Leave me a comment below, take a pic and tag me over on Instagram (use @begoodorganics and #beoodorganics in the main caption and tag me in the image so I don’t miss you), or share your photo over on my Facebook page here.

              Enjoy your nutty fresh goodness, and til next week, stay happy and well! 

              x Buffy-Ellen

              PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you get up to! And if you're not already subscribed to my weekly recipe emails, be sure to do that hereDon't miss my next video either by subscribing to my YouTube channel over here.

              Pad Thai Salad

              VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

              RAWVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeNut FreeSugar FreeOrganicCruelty Free

              Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.

              Serves 4

              Takes 15 minutes

              Make with

              Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.

              Always use certified organic, local and fairly traded ingredients wherever possible

              340g kelp noodles
              1/2c boiling water
              2 tbsp tamari

              4c bean sprouts
              2 carrots
              1 cup snow peas
              1 red capsicum

              2 spring onions (finely chopped)
              1/2c coriander

              Peanut Sauce
              1/3c organic peanut butter
              1 lime (flesh and juice)
              2 tbsp tamari 
              2 cloves garlic
              1 tbsp brown rice malt syrup
              1/2 red chilli OR 1/2 tsp chilli flakes
              2 cm ginger 
              Pinch sea salt

              Marinated Tofu
              275g tofu/tempeh
              1 tbsp tamari
              2 cloves garlic (crushed)
              1 tbsp coconut oil

              To Serve
              Coriander
              1/2 lemon
              1/4 cup cashews

              c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

              How to
              1. Rinse the kelp noodles then put in a bowl and pour over the hot water and tamari. Stir to cover well, to marinate for 10-15 minutes until soft.
              2. Next cut your tofu (or tempeh) into 8 slices, then cut each slice into two triangles, creating 16 triangles in total. Place them in a single layer in a tray, and pour over the tamari and garlic, moving around the pieces with your fingers so they're fully covered in marinade.
              3. Slice and chop all your veges finely and place in a large bowl (or use two).
              4. Heat your coconut oil in a pan, and pan fry the tofu (or tempeh) for 3-4 minutes on each side until golden brown.
              5. Meanwhile blitz sauce ingredients in a blender until super smooth, adding 1/4c of the kelp noodle soaking marinade.
              6. Finely pull apart the kelp noodles with your hands (they should be soft by now), add to the veges, pour over half a cup of sauce (or more if needed), and mix everything until well combined.
              7. Serve topped with tofu, coriander, lemon wedges, and a tablespoon of cashews on each plate, with the remaining peanut sauce on the side. Devour!
              Notes
              • If you don't have the exact veggies I've used it's really easy to substitute with whatever you have handy. For example, cabbage is a lovely replacement for the bean sprouts, snow peas can easily replace the green beans (or use both), and cherry tomatoes work wonderfully to add a pop of colour instead of the red capsicum. You can also swap the lemon and lime respectively (put lemon in the sauce, or lime wedges on the plates), or use just one or the other. You can also sprinkle with almonds instead of cashews (my Tamari Sesame Almonds work brilliantly here if you've made them).
              • I've used tofu here (and love to do so), but tempeh also works well.
              • I've also used brown rice syrup to sweeten our sauce, but coconut nectar or yacon syrup is also a favourite choice of mine.
              • This dish is moderately spicy from the chilli, but if you're making for young-ins, feel free to reduce the chilli content by half.
              • To make this dish fully raw you'd need to choose a raw almond butter or raw tahini (I'd only recommend this if you've made your own with dried activated ie still raw almonds/sesame seeds - or have bought dried activated almond/tahini butter). 
              • If you have peanut allergies, you can replace the peanut butter with almond butter, cashew butter, or tahini, or a mix of them all. If you have both peanut and tree nut allergies, you can make this completely nut free by using just tahini in the sauce, and sprinkling over sesame seeds instead of cashews.
              • If you'd like to make this paleo friendly, swap the peanuts (a legume) for the almonds/tahini version mentioned above.
              • If you don't have or want to use kelp noodles, you can make this with any other noodle. A wholegrain rice noodle will make a lovely more traditional tasting pad thai, I love these ones here.

              VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

              VEGAN PAD THAI SALAD - healthy, plant-based, egg free, dairy free, no fish sauce, grain free, low carb, kelp noodles, peanut butter, almond butter, recipe, easy, begoodorganics

              PS - the lovely plates, linen and cutlery I’ve used are all from Citta Designwhile my gorgeous cast iron pan is from Lodge.



              Buffy Ellen
              Buffy Ellen

              Author

              Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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