The Best Ever Vegan Pad Thai

This week. Man. What.

Clearly, the past seven days have robbed me of the power of sequential thought. Of the ability to form proper sentences. Who else is with me?

Let’s sweep all the newspapers off the table and kill our twitter feeds.

I’m pouring you a big glass of wine and plopping a huge bowl of pad Thai in front of you. We need this. Let’s get lost in a wonder maze of purple cabbage and forget about…..everything. Just for sec.



Honestly, I can’t eat and talk about the news at the same time. It’s part of my anxiety. Like, if anything upsets me even a little bit while eating, my stomach twists up into big fat knots and I can’t taste my food. I just shovel it into face while my heart bumps up into my throat and down to my gut over and over. Then I’m like, “oh, where did my dinner go?” And I feel empty and full at the same time. I don’t think Jason understands completely — I mean, I don’t understand completely — but he understands enough. No serious talk at the dinner table or any other table. Dinner is for laughing and relaxing and telling cat stories.



Well, I can also talk about Leslie Knope and spicy food and other jolly affairs.

Such as this bright plate of party noodles. I love this dish for so many reasons. I love the deep, firey heat. The kind of food that makes you sweat but still you want more. I love it because it’s easy and reliable and tastes good every time.

It’s also packed full of veggies. Even the noodles are veggies. Well, I guess sweet potatoes are technically tubers if ya want to get into it. But I don’t want to get into it. Dinner is not for semantics.

Another awesome thing about this how quickly it came together. I used to hate making pad Thai because of how time consuming it was, but this version is fast. Everything got sliced up pretty quick with my spiralizer. Then I just boiled the noodles and threw everything together in a big bowl.

Then all there was left to do was kick back, relax, and dig in.


Happy Friday, y’all. <3


Vegan Pad Thai Supreme

Prep Time: 10 minutes

Cook Time: 2 minutes

Yield: 4 hearty servings


    pad thai
  • 2 big sweet potatoes (about 2 1/2 lbs total), spiralized on the thinnest setting
  • 2 10 oz packages of frozen spinach, thawed an squeezed of excess moisture
  • 1 yellow bell pepper, cut into thin strips
  • a small purple cabbage (just under a pound), shredded
  • 1 scant cup chopped cilantro
  • 2 jalapenos, chopped
  • 1/2 cup chopped cashews
  • handful of dried cranberries or goji berries, optional
  • sauce
  • 2 cup hot water
  • 1 cup canned pumpkin
  • 1 cup chunky peanut butter
  • 1/2 cup sriracha
  • 1/2 cup fresh lime juice
  • 2-3 tsp microplane grated garlic
  • 1 tbsp maple syrup
  • 3 tsp crushed red pepper
  • salt to taste


  1. Boil the sweet potato noodles for 2-3 min, until tender. Drain
  2. Toss the noodles with the cabbage, spinach, bell pepper, cilantro, jalapeno, and cashews. Top with cranberries or goji berries if using.
  3. Combine the hot water, the pumpkin, the peanut butter, the sriracha, the lime juice, the garlic, the syrup, ad the crushed red pepper. Stir till uniform and smooth.
  4. To serve, divide among plates and spoon sauce over as desired.
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