Pad Thai Spring Rolls with Red Curry Peanut Sauce

Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.
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Gluten-free, vegetarian pad thai spring rolls.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Superfoods!

We’ve all heard about them and we all want to eat more of them, as often as we can. My friend Kelly is so passionate about them that she wrote a whole book on the subject. Superfoods at Every Meal is out now and it’s a beaut.

Superfoods at Every Meal breaks down ten basic superfoods that we should incorporate more of into our daily meals. They were selected for their well-known health benefits, versatility, year-round accessibility, relative affordability and overall crowd appeal – now I can get down with that.

Kelly’s top ten superfoods are…

quinoa
chickpeas
kale
sweet potatoes
blueberries
eggs
honey
coconut oil
greek yogurt
+ walnuts

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

The pad thai spring roll recipe I’m sharing with you today is a veggie-take on Kelly’s recipe from the book, which is titled the same, but includes ham. Not all of the recipes in her book are vegetarian or gluten-free, but a lot of them are and can easily be made veg/gf with just a few easy swaps.

These pad thai spring rolls are versatile and satisfying and you can fill them with just about anything. They’re also fun. And delicious. Especially if you dip them in that vegan, gluten-free, super easy, all-natural red curry peanut sauce.

I’m giving away {1} copy of Superfoods at Every Meal to one of you! To enter tell me which one of these ten superfoods are your favorites in a comment below. Contest is open until noon CT on April 6, 2015; winner will be notified via email.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce | Vegetarian and gluten-free pad thai spring rolls with vegan and gluten-free, all-natural, healthy red curry peanut sauce.

Pad Thai Spring Rolls with Red Curry Peanut Sauce
Author: Sherrie Castellano | With Food + Love
Prep time:
Cook time:
Total time:
Serves: 10 rolls
Adapted from Kelly Pfeiffer’s new book, [url href=”http://noshandnourish.com/content/superfoods-every-meal-sneak-peek-giveaway” target=”_blank” rel=”nofollow”]Superfoods at Every Meal[/url]. You can use whatever veggies you have on hand/whatever is in season. I used pea sprouts, but you could also use bean sprouts which is more representative of a traditional pad thai.
Ingredients
  • 2 medium carrots
  • bunch green scallions
  • 6 eggs
  • 1 tablespoon coconut oil
  • 2 – 3 cups of sprouts
  • 1/2 cup fresh cilantro, chopped
  • 10 rice paper wrappers
  • Red Curry Peanut Sauce {see below}
Instructions
  1. Julienne the carrots and scallions and set aside.
  2. Melt the coconut oil over low heat in a medium sized skillet over low heat. Meanwhile whisk the eggs together in a bowl and pour the mixture into the pan. Cover and cook until the eggs are set. Transfer the eggs onto parchment and cool. With a pizza cutter, cut into approximate 1 by 4 inch sections and set aside.
  3. Fill a wide and shallow bowl with warm water. Take each wrapper and dip it in the hot water for 5 seconds. Then layer on the egg strip, vegetables, sprouts and cilantro in the center. Tuck the sides and roll up like you would a burrito. Continue until all wrappers are rolled.
  4. Serve with red curry peanut sauce!
Red Curry Peanut Sauce
Author: Sherrie Castellano | With Food + Love
Prep time:
Cook time:
Total time:
Serves: 1 cup
This can be made ahead of time and stored in an airtight container in the refrigerator for about a week. All-natural, no sugar or salt added peanut butter is best. You can substitute sunflower or almond butter if you have a peanut allergy.
Ingredients
  • 1 cup full-fat or light canned coconut milk
  • 1 tablespoon red curry paste
  • 2 tablespoons peanut butter {see notes}
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon sriracha
  • pinch of sea salt
Instructions
  1. Combine all of the ingredients in a small sauce pan and whisk together over a low flame.
  2. Simmer for about 3 minutes or until thickened.

{{this giveaway is closed}}

Thanks to the folks at Fair Winds for gifting me an advance copy of Superfoods at Every Meal!

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Comments

  2. In no particular order, sweet potato, eggs and coconut oil are must haves in my kitchen. They are such versatile ingredients to cook with.

  3. This is a hard choice! I really do love all of these foods. I guess my favorite would have to be either quinoa, sweet potatoes, or eggs. I eat eggs for breakfast practically all the time – I mean who doesn’t love a good omelet? But quinoa and sweet potatoes are my go-to carbs! I think I’ll have to go with sweet potatoes because they are so versatile and delicious! I could eat a sweet potato with cinnamon everyday!

  10. Sweet potatoes! I can live off them – for breakfast, lunch, dinner and don’t forget dessert!

  14. Sweet potatoes. I look forward to trying this recipe, it looks fun and delicious. Would love to win the book too. Thanks so much for the opportunity!

  15. Such a difficult choice because they’re also all my favourite foods too. But overall I’d have to say coconut oil is the best for me.

  20. My favorite of the superfoods is definitely blueberries, because they are such a special treat that we mostly see for just a few months a year. And thus I am so excited to find fun ways to prepare and eat them each summer.

  21. I’ve never been a decisive person, so I vote all of them. But if forced to choose, I’d probably choose either honey or Greek yogurt for their versatility. Greek yogurt can be so many things.

  22. Hard choice but I’m going with with blueberries. Everyone loves them and they require no preparation at all.

  23. It is so hard to choose only one of these. I will go with quinoa. I like how versatile it is.

  24. Blueberries and kale absolutely! Blueberries picked all summer, freeze savoring that gorgeous color through our many months of winter. I’m a blueberryaholic. As well as kale, which winters over in my NH garden seeding numerous plantings till the cold returns.

  25. It’s so hard for me to choose a favorite of this list. Almost all of these are staples in my kitchen! Coconut oil has so many uses. Eggs are a new favorite as I’m discovering their versatility also and different ways to cook them!

  26. Ooo-wee! Half of those I eat weekly! And to choose between kale and sweet potatoes? I’ll go for sweet potatoes. They went into my multi-veggie and quinoa stew I made tonight!

  27. Eggs, kale and blueberries are big in our house right now! Especially since they are big hits with the baby.

  28. Hi new to your blog. Everything looks so yummy and inviting. I’m on my way in buying all the ingredients to make these Pad Thai Spring Rolls.

  30. I am new to your blog – I am enjoying your writing style and lovely pictures! As for the superfoods, I can’t pick just one. I pretty much like everything on the list, but I love eggs, chickpeas and sweet potatoes!

  33. I love all of the superfoods, but I will choose blueberries as they are easily accessible here fresh in summer and the company keeps boxes frozen and so can get them all seasons. Blueberries are good in smoothies, desserts, salads, breakfast foods, whatever your heart desires. Thanks for the opportunity to win a copy of this book.

  39. I love them all. But the one thing there is no substitute for is an egg. I couldn’t live without them!

  40. Sweet potatoes are my favourite superfood. They’re so easy to cook! I throw them in an oven until they’re baked through and then just dig in.

  41. I’ve been enjoying reading your blog since Flipboard put you on food headliners. I think I dig Kelly’s book because I make my almost everyday meals with most of these superfoods. Chickpea, fresh, dried, or in the cans, is an amazing protein, complex carb and fiber source – just recently, i indulged on fresh chickpeas , peeling them of the shells then baked them with coconut oil. Kale is year round in our area – thanks to our dedicated organic farmers in the mostly year round sunny CA valley. And that locally grown sweet potato, I grab them by volume because it’s my staple food. And when really busy, I pop in a piece of sweet potato wrapped in paper towel in the microwave for 3-4 mins then dip it with local Greek yogurt. These are basic Yums, perhaps I can learn some fancier meals to maket hese super ingredients even more loved and devoured.

  44. My favorite superfood would be sweet potatoes, and I’d love to eat that red curry sauce on top of some! Yum, these look delicious.

  45. That’s a great superfood list, everything on it is totally doable & delicious. Blueberries have been a long time #1 fav of mine so that’s what I’m going with here.

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