By Danniel Davenport - Barlean's Customer Service and Sales Team
I love food. In fact, besides my beautiful daughter and family my life revolves around it! We recently made the switch back to being meat-free again (although we still consume eggs), and I knew I wanted to find a recipe that would satisfy my cravings for Pad Thai. I also wanted a blueprint that I could use over and over again with the added benefit of tons of vegetables and my favorite- Barlean’s coconut oil. A friend of mine shared this recipe and I am so happy he did! My family loves it and it doesn’t even require noodles – you can use spaghetti squash or zucchini instead!
Barlean’s organic coconut oil is a wonderful metabolism booster as it provides fats called MCTs (medium chain triglycerides) that can immediately be used by your body. They are an immediate source of energy - used by endurance athletes & health enthusiasts alike. MCTs also have been shown to promote healthy cholesterol levels and support heart health. Coconut oil also helps to support healthy hair and skin and tastes wonderful so eat up!
Coconut oil does just fine on medium heat in cooking or sautéing, and can also be used as a spread. You can add it to smoothies, oatmeal, and is even wonderful on its own with dark chocolate! I hope you enjoy this vegetarian recipe as much as I have!
Original recipe from: www.theclothesmakethegirl.com
Pad Thai Sauce
2 T lime juice
2-3 cloves of garlic minced
½ tsp. crushed red pepper flakes
1 T of Tamari
¼ tsp. ground ginger
½ tsp. of rice vinegar
¼ C of peanut butter
Dash of cayenne (optional)
¼ C canned coconut milk (full fat)
Directions: Put canned coconut milk aside. Place all other ingredients into a food processor. Mix well & scrape sides with a rubber spatula. Now add coconut milk in with mixture.
2 tsp. of tamari
2-3 T of Barlean’s Organic Coconut Oil
½ medium onion diced
1 C of sugar snap peas sliced lengthwise
2 C of cooked/steamed zucchini sliced lengthwise (resembles noodles)
6-8 oz. of calcium set tofu cut into cubes (or you can use chicken if you prefer meat)
1 red pepper sliced into strips
Fresh cilantro (to garnish)
Crack eggs into small bowl & mix tamari. Heat a separate pan over medium heat with just 2 tsp. of Barlean’s Coconut Oil. Pour eggs into pan & let them spread out flat. Let eggs cook until they start to brown on the bottom about 3-4 min. Flip and lightly brown other side. Remove the egg from the pan, chop into strips, and then into small squares.
Using the same pan heat the remaining coconut oil on medium heat. Sautee the onion and snap peas for around 2-3 minutes. Add the prepared zucchini noodles, tofu/meat, the cooked egg squares and cook for an additional 3 minutes.
Add the pad thai sauce and coat evenly. Garnish with fresh cilantro. This recipe serves 2.
Do you have a favorite vegetarian recipe? Please share!