This is a veggie-powered, peanut-free version of the popular stir-fried Thai noodle dish. Experiment by preparing it with buckwheat noodles, black bean noodles, mung bean noodles, rice noodles or veggie noodles and a variety of veggies—but really, it’s all about the sauce here.
Psst …
If you have a sensitivity to wheat or gluten, make sure the ingredients in your buckwheat noodles don’t include wheat. While buckwheat is gluten free, many buckwheat noodles contain a combination of buckwheat and wheat flour.
Get saucy
Prepare extra sauce to season rice, kale and sautéed vegetables for a tasty veggie bowl. The sauce is also phenomenal as a dressing for salads. (No judgments from me if you lick the bowl.)
Play with it
Sometimes I’ll add a red bell pepper or mushrooms to this recipe. Feel free to skip the yellow squash and just use zucchini or vice versa. Instead of packaged noodles, make zucchini or yellow squash noodles.
Buckwheat Pad Thai
Ingredients
- 1 - 8 oz pkg buckwheat noodles
- 1 to 2 tsp coconut oil (optional)
- 1 red onion, diced
- 4 garlic cloves, minced
- 1 tsp ginger, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- Cilantro leaves, roughly chopped, for serving
- 2 Tbsp sesame seeds, toasted, for serving (optional)
- 2 Tbsp coconut aminos
- Juice from 2 limes
- 2 Tbsp raw almond butter
- 1 tsp Sriracha
- 3 Tbsp Sucanat or maple syrup
- 2 Tbsp toasted sesame oil
- 2 green onions, sliced thinly, plus extra for serving
Nutrition
Per serving:
- calories308
- protein5g
- fat18g
- carbs35g
- sugar12g
- fiber3g
- sodium334mg
Directions
01
Bring large pot of water to a boil over high heat. Prepare noodles according to package instructions.
02
In small bowl, whisk together sauce ingredients. Set aside.
03
Heat skillet (or wok if you have one) to medium-high heat and add coconut oil (if using) and onion. Sauteu0301 for 5 minutes, then add garlic and ginger and stir for 3 minutes.
04
Add cooked, rinsed and drained noodles, zucchini, squash and sauce to skillet. Fold together, but allow noodles to sear a bit, about 1 to 2 minutes on each side. Remove from heat after 3 to 5 minutes. Serve warm topped with cilantro, extra green onion and toasted sesame seeds if you like.
Heather Crosby
Heather Crosby is a plant-powerful wellness coach who's developed more than 500 gluten-free, plant-based recipes on her site YumUniverse.com.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!