Zesty, fresh & nutritious vegan Pad Thai. It’s a little bit of sweet, a little bit of sour, and slightly nutty without the nuts.
Nut allergies suck! There’s no other way to say it. Although we have multiple life-threatening allergies in our home, this nut allergy is my least favorite for Xander to have. I can avoid having nuts in my home, I can avoid baking with it, but it is so incredibly difficult to avoid coming into contact with it elsewhere. Think of all the PB & J sandwiches out there! Or crackers, or cookies, or smoothies, not to mention the oil people fry their stuff in. It’s endless, especially when you include the variety of foods from other cultures such as Indian, African and Asian.
Although I love the experience of trying these different global cuisines, but many are prepared in ways that are uncommon to us and if you throw in language barriers, then it can be even trickier. Asian dishes (Korean, Japanese, Chinese & Thai) vary in ingredients but contain many of the top eight allergens, including peanuts. Recently, I found out that fried egg rolls or spring rolls can be sealed with peanut butter! I never would have thought that. But of all the Asian cuisines, Thai food is heavy in peanut rich dishes. Nuts are incorporated for adding flavoring, thickening the sauce or garnishing, such as in Pad Thai.
But don’t give up hope! This Pad Thai recipe is to show you that you can easily recreate the dishes you loved without using nuts or any of the other top allergens.