Teresa's Recipes
Parsnip Noodle Pad Thai
Experience a vibrant and health-conscious twist on the beloved classic Pad Thai! This Parsnip Noodle Pad Thai features spiralized parsnips as a nutritious alternative to traditional rice noodles, delivering a delightful crunch and a subtle sweetness that perfectly complements the savory and spicy flavors of the dish. With a medley of fresh vegetables, protein-packed tofu, and a zesty sauce, this dish is not only satisfying but also bursting with color and taste. Perfect for a quick weeknight dinner or a fun gathering with friends, this recipe brings a modern flair to an age-old Thai favorite, originally crafted in the streets of Thailand as a delicious, portable meal.
Ingredients
- 4 medium, spiralized or julienned Parsnips
- 14 oz, cubed Firm tofu
- 2 medium, julienned Carrots
- 1, thinly sliced Red bell pepper
- 1 cup Bean sprouts
- 4, chopped Green onions
- 1/4 cup, chopped (for garnish) Cilantro
- 1/4 cup, crushed (for garnish) Peanuts
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1, juiced Lime
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Honey
- 1 tablespoon (or to taste) Sriracha
- 2 tablespoons (for cooking) Oil
Dietary Notes
- Servings: 4
- Dish Type: Main
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 18g
- Carbs: 30g
- Protein: 15g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large skillet or wok, heat the oil over medium heat.
- Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn.
- Add the spiralized parsnips, julienned carrots, and sliced red bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened but still crunchy.
- In a small bowl, whisk together the lime juice, soy sauce, fish sauce, honey, and sriracha to create the sauce.
- Pour the sauce over the vegetable mixture in the skillet and toss to coat evenly.
- Return the cooked tofu to the skillet along with the bean sprouts and chopped green onions. Cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and garnish with crushed peanuts and chopped cilantro.
- Serve hot, and enjoy your delicious, healthy Parsnip Noodle Pad Thai!
Tips
- For added protein, consider incorporating shrimp or chicken if you're not strictly vegetarian.
- Feel free to customize the vegetables based on what you have on hand – snap peas, broccoli, or zucchini work well too!
- If you prefer a spicier dish, increase the amount of sriracha or add red pepper flakes.