Buckwheat Pad Thai


  • 1 packages of buckwheat noodles
  • 1 package of frozen shelled edamame
  • 1 C shredded carrots
  • 1 large red pepper
  • 1 large zucchini or 2 small-medium
  • 1/3 C chopped parsley
  • 1/3 C chopped green onion
  • dash of red pepper flakes


  • 1/4 C olive oil
  • 1/3 C tahini
  • 1/4 C tamari
  • 1 lemon, juice
  • dash of maple syrup
  • 1 1/2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1/2 tsp ginger
  • 3 TB sesame seeds
  • salt + pepper


    1. Boil a large pot of water with a dash of salt. Add buckwheat noodles and cook uncovered for about 8 minutes until cooked through. Drain and rinse with cold water.
    2. Slice red pepper, cut zucchini into quarter rounds, chop parsley and green onion.
    3. Heat a TB of olive oil on medium in the same pot, and add frozen edamame, shredded carrots, sliced red pepper, and zucchini. Stir frequently.
    4. Whisk ingredients for sauce in a small bowl. 
    5. When edamame is thawed and veggies are softened, add in noodles, then stir in parsley, green onions, and sauce. Allow to heat together, and season with salt.


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