Here’s a quick and easy dish that is perfect for a cool spring evening. I opted for walnut butter instead of the usually peanut butter because it adds a nutty flavor that pairs perfectly with sesame oil and dried cranberries. You can serve this dish warm or room temperature – either way it’s sure to be a family favorite.
Get those chopsticks ready; this is a perfect dinner for tonight!
WALNUT CRANBERRY PAD THAI
Gluten-Free, Dairy-Free and Vegetarian
4 Tbsp. walnut butter
1 tsp. honey
1/3 cup San J gluten free soy sauce
1/3 cup freshly squeezed lime juice
1/3 cup freshly squeezed orange juice
1/2 tsp. red pepper flakes
1 small sweet onion, chopped
1 clove garlic, minced
2 Tbsp. sesame oil
1 tsp. chili powder
2 cups bean sprouts
8 oz. rice noodles
1 small bunch scallions, chopped
1 tsp. fresh ginger, grated
2 Tbsp. ground flax seeds
2 Tbsp. dried cranberries
1/6 tsp. orange zest
1 Tbsp. fresh basil, finely chopped
Lime wedges, for serving
- Prepare rice noodles, drain and set aside.
- In a medium sized mixing bowl combine walnut butter, honey, gluten free soy sauce, lime juice, orange juice, and red pepper flakes. Set aside.
- In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly browned. Add remaining oil and onions; cook for another 2 minutes.
- Add peanut butter mixture, chili powder, bean sprouts, and noodles. Continue to mix until sauce thickens.
- Transfer to serving dishes.
- Top with fresh ginger, scallions, ground flax seeds, dried cranberries, orange zest and fresh basil. Garnish with lime wedges.