Spicy. Creamy. Tangy. Sweet. It’s Vegan Tahini Pad Thai! Just a quick update today. I’m heading out to do some really fun adult things like legally changing my name. Yes I really put it off this long.
Gena Hamshaw’s Vegan Pad Thai recipe inspired this tahini twist. I think it’s about time to bring some new life back to Gena’s recipe, as it’s a staple in our house at this point. My version uses tahini instead of almond butter, which gives it a rich, creamy sesame flavor. Tahini tends to vary in bitterness. So look for varieties made with hulled sesame seeds. I like this brand.
If you’re looking for more heft in your pad thai you might choose to add a protein like tofu, tempeh or scrambled egg. As it is, this pad thai is filling and flavorful without any added protein. As a big bowl of noodles should be.
I chose to make my pad thai with TONS of noodles (16 ounces). The sauce ends up being lightly spread throughout the dish. If you want the sauce to spread out over everything thickly, use fewer noodles instead. I recommend 10 ounces. It’s up to you!
- 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)
- 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 (it's 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!