It had been my plan to share recipes of friends, family and other foodbloggers with you for a long time now! There are so many delicious recipes, it would be a pity not to share them with you! The first recipe I want to show you is one of my all time favorite. It’s a healthy Pad Thai created by the wonderful Lynn http://www.heavenlynnhealthy.com . I’m already following her for a long time now and there’s one thing I can guarantee: No matter which of her recipes you make – they’re all incredibly delicious!
First of all I want to tell you some things about Lynn, it’s her recipe, after all! 🙂 She’s not only an amazing cook, but also a passionate athlete – Two things we’re already having in common.
Some time ago Lynn was diagnosed with a severe form of hypertension, which is why she started to eat plant- based and mostly gluten free. Her recipes prove that that’s not boring at all! I already tried some of them and never got disappointed. Next to her love for healthy food and sports she’s studying business administration and has started nutrition school.
This Pad Thai recipe is one of my favorite! I discovered it some months ago and love it ever since. I’m cooking it almost every week (and there’s no end in sight! ;)) If you want to find our why she created this recipe you can take a look at her blog post here: http://www.heavenlynnhealthy.com/healthy-pad-thai-with-peanuts-and-coriander/
Lynn’s social Media channels:
Enjoy! Maja 🙂
*This recipe and the pictures belong to Lynn @heavenlynnhealthy !
- about 2 packages of rice noodles
- 1 zucchini squash
- 2 carrots
- 1 red pepper
- ½ cup of sliced red cabbage (optional, but adds a nice color)
- 1 tablespoon of coconut oil
- ½ cup plain peanuts
- 1 handful fresh cilantro or thai basil
- For the peanut sauce:
- 1 garlic cloves
- 1 thumb-sized piece of ginger
- 3 tablespoons of soy sauce or tamari
- the juice of 1 lime (or only ½ if you prefer)
- 3 tablespoons of maple syrup or agave
- ⅓ cup (80g) of peanut butter
- 1 tablespoon of rice vinegar (optional)
- Start by boiling water and pour it into a large bowl. Add the uncooked rice noodles at let them soak for about 5 to 10 minutes.
- In the meantime, spiralize the zucchini squash and carrots, and slice the red bell pepper. Crush the peanuts, and wash, dry and roughly chop the cilantro or thai basil, or both.
- To make the sauce, simply place all the ingredients into a food processor or strong blender and blend until smooth. If you don't have a food processor, crush the garlic with a garlic press, grate the ginger, add all the ingredients for the sauce to a bowl and stir it around well.
- Now heat the oil in a large pan or wok over medium heat. Add the veggies and stir fry them for about 3 minutes until tender. Do not overcook them or they can get soggy.
- Then add the sauce and the rice noodles and stir for another minute or two until the noodles have fully absorbed the sauce. Add more tamari if desired.
- Add the crushed peanut and chopped cilantro or basil and serve immediately.