Gochujang Pad Thai

#vegan Sep 12, 2022
My introduction to Thai food many years ago was Pad Thai. What better way to familiarize yourself with the edible vernacular of ethnic cuisine than with their most popular noodle dish.

Pad Thai is so easy to add vegetables to and it doesn’t even matter which ones. It is accepting of vegetables of all colors and creeds.

So go to town, have fun and feel free to improvise when need be. Here, my improv involves gochujang - a savory, sweet and spicy fermented condiment that gives the dish a little kick.
Gochujang Pad Thai
By Debbie Adler

Serves 4

Must Have
8 oz. brown rice pad Thai noodles
¾ cup sunflower seed butter (or peanut butter)
1/2 cup coconut aminos
¼ cup mirin
¼ cup rice vinegar 2 tablespoons gochujang
1 tablespoon ginger, grated
1 teaspoon red chili pepper flakes
½ cup chopped scallions
¼ cup coconut aminos
3 cloves garlic
1 jalapeno, seeded and minced
1 teaspoon crushed red pepper flakes
1 tablespoon coconut nectar
1 cup baby bok choy, shredded
1 carrot, finely shredded
1 cup red cabbage, finely shredded
1 cup cut string beans
1 cup cilantro, chopped
¼ cup lime juice
2 scallions, finely chopped

Must Do
Cook the pad Thai noodles according to package instructions. Drain and rinse the noodles with cold water.

To make the sauce, add the sunflower seed butter, coconut aminos, mirin, rice vinegar, gochujang, ginger and chili flakes to a small bowl and whisk to combine.

To make the pad thai, add half the scallions to a medium sauté pan over medium heat and stir until fragrant, about 1 minute.

Add the coconut aminos, garlic, jalapeno and red pepper flakes, stirring occasionally, until the spices become fragrant, about 2 minutes.

Add the cocnut nectar, baby bok choy, carrots, red cabbage and string beans and cook until the vegetables become tender, about 4 minutes. Add the half the cilantro and stir to incorporate.

Add the lime juice, and sauce and noodles and stir to combine. Top with the remaining scallions and cilantro and serve.