Yea yea yea, anything with rutabaga in the ingredient list sounds lame. I get it.
A month ago I was you. I was like WTF is a rutabaga, and what does one do with it? Well, it looks like a giant turnip but is actually a turnip/cabbage hybrid. I find it really tastes like neither. It is a great noodle replacement because its mild flavour absorbs the flavours of whatever you cook it with and has been the veggie that mimics the texture of pasta noodles the best!
I get it if you are skeptical. I was too. But LOOK!!!! A low carb bowl of noodle goodness.
I made it once and fell in love. In fact, my husband even requests this on our weekly meal plan! #wifeWIN.
At first I was reluctant . I thought it was one of those sneaky vegetables. You know, those vegetables that are called veggies, but are starchy and you need to limit (ie. Potatoes). After consultation with my dietician friend at Grounded Health, she confirmed I could eat endless rutabaga noodles without worry – YASSSSS!!!!!
I was really craving some Thai noodles and wondered if I could use the rutabaga noodles instead of rice noodles – spoiler alert – YOU CAN!
Half of why this works is that the noodles were flat and mimicked the rice noodles perfectly. Thank you Inspiralizer blade D ! I have used almost every spiralizer on the market and the Inspiralizer is the only one that makes noodles in quite this way.
| FOR PREP AHEAD |
- Spiralize the rutabaga and carrots.
- Slice red pepper, chop scallions, and cut the limes into wedges.
- Pre mix your sauce.
If pre prepped like this, you will have dinner on the table in an easy 10 minutes on a busy weeknight.
I have purposely left out a protein in this recipe because I just use whatever I have in my fridge that week. This works well with chicken and shrimp!
- <span></span>Medium Rutabaga spiralized
- <span></span>1 Carrot spiralized
- Red Pepper sliced thinly
- 3 scallions chopped
- 1 lime sliced into wedges
- 1 cup bean sprouts
- 1 TBS sesame oil
- 1 TBS coconut oil
- Cilantro optional
- Peanuts optional
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>1/4c chicken broth</span>
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>1/4c fish sauce</span>
- 1 TBS soy sauce
- 1 garlic clove minced
- 1 TBS peanut butter
- 1 TBS rice vinegar
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>1 TBS chili sauce I use Sambal Oelek brand</span>
Heat sesame oil and coconut oil in a pan
<span></span>Add rutabaga noodles and sauté for about 7 minutes until noodles are cooked al dente
While the noodles are cooking, add sauce ingredients to small mason jar and shake it to mix (or whisk in a bowl).
Add sauce to the pan of noodles.
Add remaining veggies and cook just until warm (just a minute or two).
Add desired protein and garnish with cilantro and peanuts!
I will have to add this to my list of “fake out –take out” recipes and if it is pre prepped then this will come together faster than you can order take out!
So, there you have it, the tasty awesomeness of Pad Thai take out, with a fraction of the calories!
Not sure which spiralizer to buy? I have tried a few different brands and by far my favourite is my Inspiralizer!