Walnut Cranberry Pad Thai Recipe
By Amie Valpone, Culinary Marketing Consultant & CEO of the gluten-free blog, The Healthy Apple.
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 Serves 4 Ingredients 4 Tbsp. walnut butter Directions
Gluten-Free, Dairy-Free and Vegetarian
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.
Enjoy.