Sneak Peek Recipe: Buckwheat Noodle Pad Thai

So, I can’t stand it much longer—the YumUniverse book releases in a matter of days, but I have to share a recipe from it with you. Just one. A tasty one that I think you’ll love.

This Pad Thai was a staple for me while I created the book. It’s easy, doesn’t take too long to prepare yet feels and tastes like a meal that took a lot of effort. It’s a veggie-powered, peanut-free, gluten-free version of the popular stir-fried Thai noodle dish. Experiment and prepare it with black bean noodles, mung bean noodles, rice noodles, or veggie noodles (page 251 in the book) and a variety of veggies because it’s all about the sauce here.

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Buckwheat Pad Thai
Photo by: Marta Sasinowska

Ingredients:
Try to buy everything organic. Here’s why.
1 8-oz. package buckwheat noodles

Sauce
2 tablespoons
coconut aminos
3 tablespoons lime juice
2 tablespoons raw
almond butter
1 teaspoon Sriracha
3 tablespoons Sucanat*
2 tablespoons toasted
sesame oil
2 green onions, sliced thinly

1 – 2 teaspoons coconut oil*
1 red onion, diced
4 cloves garlic, minced
1 teaspoon ginger, minced
1 zucchini, diced
1 yellow squash, diced
Cilantro leaves,
roughly chopped
2 tablespoons sesame
seeds, toasted*

Steps
1. Bring a large pot of water to a boil and prepare noodles according to the manufacturer’s instructions.
2. In a small bowl, whisk together sauce ingredients.
3. Heat a skillet (or a wok) to medium-high heat and add coconut oil and onion. Sauté for 5 minutes, then add garlic and ginger and stir for 3 minutes.
4. Toss cooked, rinsed, and drained noodles, zucchini, squash, and the sauce into skillet. Fold together, but allow the noodles to sear a bit, about 1 – 2 minutes on each side. Remove from heat after 3 – 5 minutes and serve warm topped with cilantro, extra green onion, and toasted sesame seeds if you like.

Psst!
If buying buckwheat noodles, make sure the ingredients don’t include wheat. While buckwheat is gluten-free, many buckwheat noodles contain a combination of buckwheat and wheat flour.

Prepare this sauce and use it to season rice, kale, and sautéed vegetables for a tasty veggie bowl. Top with toasted almonds.

Use this sauce as a dressing for salads. (No judgments from me if you lick the bowl.)

Sometimes I’ll add a red bell pepper or mushrooms to this recipe. Skip the yellow squash and just use zucchini or vice versa. Make raw noodles out of veggies instead. Play.

Make a raw version of this Pad Thai by using zucchini noodles (page 251 in the book) and all raw veggies.

 

So, what do YU think of this recipe? Have YU ordered the book? Tell me with a comment below.

Read the comments or add yours.

Comment Rules

  1. Birdie

    Heather! Got our cookbook and it is GORGEOUS. AND AMAZING. AND THANK YOU!!!!! Tonight we had the pad thai and the cauliflower– my palate is still dancing hours later. I have so much respect for you and this amazing message you’ve put out there, not I mention the incredible recipes.
    Yours in deliciousness,
    Birdie

    • Heather Crosby

      Thank YU so much, Birdie! I’m so happy that you’re enjoying the book so far—your comments mean so much to me. LOVE that pad that recipe, it’s definitely a staple in my house. x

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