Vegan Tahini Pad Thai

• Vegan
• Gluten free

• Produce

  • 1 cup Cilantro
  • 2 Garlic cloves
  • 1 inch Ginger, fresh
  • 2 tsp Tamarind
  • 4 cups Zucchini

• Condiments

  • 2 tbsp Honey or maple syrup
  • 3 tbsp Lime juice, fresh
  • 6 tbsp Sesame tahini, mild
  • 1 tbsp Sriracha
  • 3 tbsp Tamari, gluten-free

• Pasta & Grains

  • 16 oz Banh pho rice noodles

• Baking & Spices

  • 1 1/2 tsp Black pepper
  • 1 tsp Celtic sea salt
  • 4 cups Red pepper, sweet

• Oils & Vinegars

  • 1 tbsp Olive oil or melted coconut oil
  • 1 tbsp Sesame oil, toasted

• Liquids

  • 1/3 cup Water

Found on willfrolicforfood.com

Description

Ingredients

• 4 cups zucchini, sliced into thin rounds (about 2 large zucchini)
• 4 cups sweet red pepper, sliced into long, thin strips (about 2 large peppers)
• 1 tablespoon olive oil or melted coconut oil
• 2 garlic cloves, smashed and minced
• ½ teaspoon black pepper
• 1 teaspoon Celtic sea salt
• 6 tablespoons mild sesame tahini
• 3 tablespoons gluten free tamari
• 1 inch fresh ginger, peeled and minced
• 2 teaspoons tamarind powder (or paste)
• 3 tablespoons fresh lime juice (from 1-2 limes)
• 1 tablespoon sriracha (plus more, to your liking)
• 2 tablespoons honey or maple syrup
• 1 teaspoon black pepper
• ⅓ cup water
• 16 oz Banh Pho rice noodles (aka Pad Thai noodles)
• 1 tablespoon toasted sesame oil
• 1 cup cilantro, chopped (sub basil if you like)

Directions

• Preheat the oven to 375F. Line a large baking sheet with parchment paper. Set aside.
• In a large mixing bowl, combine the sliced zucchini and pepper with the olive oil (or coconut oil), minced garlic, black pepper, and salt. Toss to coat the vegetables evenly.
• Spread the vegetables out on the baking sheet evenly (its ok if vegetables overlap).
• Roast for 25 - 30 minutes, until the vegetables are fork-tender and beginning to brown/blacken at the edges.
• Remove from the oven and set aside to cool.
• Add the tahini, tamari, ginger, tamarind, lime juice, sriracha, honey/maple syrup, black pepper, and water to the bowl of a high powered blender. Blend on high until everything is smooth and creamy. Set aside.
• Cook the noodles according to package directions. (I soaked my Banh Pho noodles in hot water, covered, for 8-10 minutes until they were totally soft).
• Drain the noodles and rinse in cold water. Drain completely and place the noodles in a large mixing bowl.
• Add the sesame oil and toss to coat the noodles completely.
• Add the roasted vegetables to the bowl of noodles along with the sauce and the chopped cilantro. Toss to combine.
• Serve warm, topped with more cilantro as you like. Enjoy!