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


Ingredients:
~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
Garnish:
~1/4 cup minced cilantro
~1/4 cup diced green onion
~1/4 cup peanuts
~1/4 cup grated carrots
~ 2 limes
Instructions:
- 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
- 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
- Pour the noodles into the boiling water & cook according to instructions
- 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.
- Scoop into bowls and serve with the garnish
- enjoy!