Pad Thai for 10 peeps

if you’re having a dinner party & wanna make something that will impress & nourish everyone then this is the recipe for you…this fed all 10 of my roommates

I made this feast with my friend Gabby, check out her food instagram @yesletseat

I got this pad Thai recipe from Ellen Fisher’s ebook (linked here!)

she has posted this recipe on her instagram so I felt like it was fine to share on here


~3 packages brown rice Pad Thai noodles (24 ounces) (I used this one)

~1/4 onion, chopped fine

~1 cup of snap peas

~1/2 red bell pepper, sliced

~1 head broccoli, diced

~5 baby fingerling red potatoes, diced (or 2 cups of diced potatoes of choice)

~1 cup mung bean sprouts

~5 criminal mushrooms, sliced

For the sauce: 

~4 medjool dates

~1.5 cups diced tomatoes (canned or fresh)

~2 tbsp peanut butter

~1 can of light coconut milk (love the Trader Joes one)

~1 tbsp miso

~1.5 cups low sodium veggies broth (Trader Joes has the best one)

~ 2-4 tbsp siracha

~ 1-2 tbsp low sodium gf soy sauce (I used coconut aminos)

~ 2 limes, juiced


~1/4 cup minced cilantro

~1/4 cup diced green onion

~1/4 cup peanuts

~1/4 cup grated carrots

~ 2 limes



  1. Boil water for the noodles. Sauté the onion, snap peas, bell pepper, broccoli, and potatoes with a little veggie broth in a large pan on medium heat. 5 minutes later, add the bean sprouts and mushrooms to the pan
  2. Prepare the sauce by blending the dates, tomatoes, peanut butter, coconut milk, and miso in a blender until smooth. Pour into a small pot or sauce pan to warm up on the stove at medium/low heat. Add the rest of the sauce ingredients to mix in well together and continue to simmer
  3. Pour the noodles into the boiling water & cook according to instructions
  4. After the noodles are cooked, drained, and rinsed, add them back into the large pot and combine with the sauce and sautéed veggies. Mix all together on low heat.
  5. Scoop into bowls and serve with the garnish
  6. enjoy!
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