Thank you for another delicious recipe. It’s easy to throw all of your mix-ins into the food processor and blitz a few times. What would you recommend? I’m not sure. Email me when Kate or another C+K reader replies directly to my comment. Yes, and to make sure they are cooked through and to the right softness. Thanks so much for sharing. Digging this healthier version! Took some over to the neighbors who had just the day before brought me some of their garden irises. Yummmmm. This recipe is a keeper! The thing is, I was short a few items and made a few subs that seriously worked out amazing!!! Peanuts are just a garnish. It will no longer be gluten free. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Oh my, the combo of veggies, the crunch, the colors, the flavors … it all screamed out HEALTHY. Our free email newsletter delivers new recipes and special Cookie + Kate updates! If you don’t have a food processor, chop them by hand. Will make again! Some things never change. I have some vegan and gluten-free friends and they have all appreciated the easy mods to suite their dietary needs. And oh, husband and son loved it!!!!!! This will be great to make at home. Also added extra chopped walnuts and lots of spice including allspice, ginger and more cinnamon. Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Omg, this was delish! I added a little ginger to the nutmeg and cinnamon and used Earth Balance instead of butter. I made it vegan. Among these many hills, it can feel like Fall in Spring, with all of the gusting winds! I have been gawking over their recipes for years (and yours too of course!) Another winner by Cookie and Kate! Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. I appreciate the review. Make it nut free: To make this recipe nut free, omit the walnuts and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. Ice cream, of course. Yum!!! I absolutely hate daikon so I used cabbage instead. I cook fresh, vegetarian recipes. I don’t know why since it isn’t supposed to have it. Didn’t have a 9-inch pan so I used an 8-inch. I only have one comment and its along the lines of Ashley’s. It’s hard to believe they are low-carb! I also added some liquid to the filling to the get the ball rolling, and reduced the amount of starch. Gently transfer the tofu to the serving bowl. Such a good recipe, thank you! ★ ★ ★ ★ Reply. It’s been too long since I had Pad Thai though I actually remember the exact situation when I had it for the first time. We can’t find daikon over here, though. I love them all! The noodle-less one I make is usually just zucchini noodles, but I love the idea of spiralizing daikon and carrots too! Glad you enjoyed this one! You’ve just made an apple dessert that rivals apple pie in flavor and comfort-food factor, but it’s so much easier. More about Cookie and Kate », Follow us! If you made the recipe, please choose a star rating, too. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down. Thank you, Rachel. This was delicious! They absolutely loved it! I just got a spiralizer, too. I hope it’s your new favorite fall dessert. Would it be okay with just the oats? i think its great that you have recipes like this that are healthy alternatives, but for me as a chef of 30+ years, and someone who has lived and worked in Thailand overseeing Thai kitchens since 1992, i find your need to call this Phad Thai inaccurate and self-serving.

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