Dinner · Gluten Free · Hot · Recipe · Vegan · Vegetarian

Vegan Pad Thai

This is such an easy and yummy meal to make on a weeknight!  The saucy is rich and super flavorful, and all the cooked veggies give each bite a super crunch.  I remember making up this recipe because we had a ton of extra rice noodles and I was (and usually always) want Pad Thai.  We had this with a big bowl of miso soup, and the flavors together worked so well!

Vegan Pad Thai
Prep Time: 15 mins
Cook Time: 15 mins

Ingredients

For The Noodles

1 package rice noodles

3 cups green cabbage (1/2 head, or alternatively 1 package cole slaw mix)

6 oz (1/2 package) sprouted tofu

1 cup bean sprouts

3 carrots

2 green onions

2 tbsp sunflower oil

1/2 tsp sesame oil

1 tsp soy sauce / tamari

1/8 cup crushed peanuts

1 lime

For the Sauce

1/2 cup peanuts

1 tbsp sriracha (add more for a spicier sauce)

1/4 cup sunflower oil

2 tbsp rice vinegar

2 tbsp soy sauce / tamari

1 tbsp honey

A pinch of turmeric

Directions

Veg Prep! Take the cabbage head, and remove the topmost 3-4 large leafs and compost.  These are very tough and thick.  Cut half of the cabbage into long thin strips.  Cut the carrots similarly.  Roughly chop the peanuts and set aside for garnish.  Slice the green onion into small thin strips, starting 3 inches up the onion.  Save the bottom white root section + 3 inches, and place into a clear jar of water and they will regrow!  Set aside onion for now.  Cube the tofu into small bite sized pieces

For the Sauce:

In a Vitamix, add all ingredients and puree!  It’s that simple!

For the Pad Thai:

Boil a large pot of water, and add the rice noodles.  These cook super quickly, so after the noodles are cooked for 4-6 minutes, drain and set aside.

Meanwhile…

In a large wok, heat the sunflower oil and add the cabbage, carrots, 1/2 of the bean sprouts.  Cook about 6-8 minutes until the veggies are soft, and add in the soy sauce and sesame oil.  When the noodles are finished, add them into the wok with the green onions, remainder of the bean sprouts, and tofu.  Add the sauce to the wok, toss all the ingredients together, and plate!

Quarter the lime, and squeeze fresh lime juice over the pad thai, garnish with peanuts, and serve!

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