Carrot Noodle Pad Thai

Pad Thai is one of the most comforting, iconic Thai dishes. This version uses carrot noodles and a significantly lightened-up sauce, yielding a dish that is super flavorful but also packed with good-for-the-body ingredients.


Are you ready for a really fun, colorful, fresh spin on a classic? This Carrot Noodle Pad Thai is a new obsession in our house. It helps me reconcile my love of the concept of Pad Thai with my love of veggies. It's the best of both worlds- all of the classic flavor and all of the veggie-powered freshness, together in one package.

I've tried numerous zucchini noodle Pad Thai variations over the years, and have ended up disappointed. The zucchini always seemed to end up too soft, too wet, and not flavorful enough. But today I'm excited to share with you my new epiphany: CARROT noodle Pad Thai.


Using carrot noodles in place of regular noodles is a win-win. Carrot noodles are still toothsome, and stand up beautifully to the sauce and all the garnishes. Plus they're way more flavorful than traditional noodles, and absorb just the right amount of sauce. This was a total game-changer for me; I have a feeling we're going to be doing a lot of carrot noodle Pad Thai in the future!

The other important change I've made is the sauce. My goal was to make a sauce that felt salty and rich and indulgent just like Pad Thai should, but that would still be a much lighter version of the original. Maybe I'm weird about this, but I like veggies to be their bright, fresh, vibrant selves; I think it's sad to obscure them in big heavy sauces.


The key to my reinvented sauce? Tahini! While this is completely non-traditional, it gives the sauce that indescribable Pad Thai richness. It also adds a boost of protein. I'm very excited to be bringing you this recipe in partnership with Seeds of Collaboration, who make the most divine tahini I've ever tasted. While some tahini can be overly-assertive and bitter, Seeds of Collaboration is delicate and nutty.

Having a rich, velvety, non-bitter tahini is especially important in this recipe because you don't want it to overwhelm the other flavors in the dish. So get yourself some really special tahini! The other flavor powerhouse is toasted sesame oil; just the smallest bit brings the whole dish to life.


Make this dish all year long! It's delightful winter comfort food; nothing beats a huge bowl of Carrot Noodle Pad Thai on a cold night. But you could also serve it cold, more like a salad, because the carrot noodles won't stick together like regular noodles will. Since it's basically just carrots and bean sprouts, you can enjoy an enormous bowl of this without feeling weighed down afterward.

Rich tahini, nutty sesame oil, salty tamari, tangy lime, fresh cilantro, crunchy peanuts... this is truly Pad Thai perfection!


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram. 

Disclosure: This post is sponsored by Seeds of Collaboration. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running. 

Looking for another Thai-inspired dish that's all about the veggies? I love this Super-Fresh Thai Cabbage Slaw. It has some of the same flavors, in a format that will easily go to potlucks and BBQs.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • ~6-8 c carrot noodles. I like to buy the boxes of frozen ones at Trader Joes; they're so easy! If you go that route, the proportions in this recipe are based off of two 12-oz boxes. Or make your own if you have a spiralizer.
  • 1 tsp coconut oil
  • 1 tsp toasted sesame oil
  • White parts of 6-8 scallions, chopped
  • 2 cloves garlic, minced
  • 3 tbsp tamari sauce. Or use low-sodium soy sauce, or coconut aminos. 
  • 2 tbsp tahini. Seeds of Collaboration, of course!
  • Few dashes of hot sauce
  • Zest of a lime
  • Juice of a lime
  • 1-2 c mung bean sprouts, plus more for garnish
  • Big handful of cilantro, plus more for garnish, coarsely chopped
  • Big handful of roasted, salted peanuts, plus more for garnish
  • Green parts of a couple scallions, chopped
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Prepare your carrot noodles. If you've bought frozen ones, thaw them out and let them sit in a colander so that any excess water can drain off. If you've bought fresh ones or spiralized your own, give them a very quick boil (about two minutes?) until they reach a tender consistency that you want to eat, then sit them in a colander to drain.
  2. To a very large skillet, add the coconut oil and sesame oil and heat it up. Then add the white ends of the scallions, chopped into thin rings. Cook the scallions until lightly browned.
  3. Mince the garlic (or use a press) while the scallions are cooking. Only after the scallions have browned, add the garlic and cook just until fragrant. Be careful not to burn it.
  4. Decrease the heat to low and add the tamari, tahini, hot sauce, and lime zest. Let it all simmer for a couple minutes to develop a rich, thick sauce. Stir it frequently to avoid sticking.
  5. Toss in the carrot noodles (make sure they're fully drained first!). Cook for 5-10 minutes until the carrot noodles are heated through and evenly coated in sauce.
  6. Just before serving, add the lime juice, bean sprouts, cilantro, and peanuts. Give it all a good toss so that everything is evenly mixed into the carrot noodles, but don't cook it beyond that. You want the bean sprouts and cilantro to remain fresh and vibrant.
  7. Plate your Pad Thai in a serving bowl or on a large platter. Garnish with additional bean sprouts, cilantro, and peanuts, plus the green parts of a couple scallions.

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