Looking for new vegan recipes to try? You’ll want to add vegan Pad Thai to your list. This simple dish is made with noodles, veggies, and tofu wrapped up in a delicious sauce.
Vegan Pad Thai — makes 4 servings
Ingredients:
Sauce:
• 1 and ½ teaspoons of tamarind paste/concentrate
• 1/3 cup of coconut liquid aminos
• 3 and ½ tablespoons of coconut sugar
• 1 and ½ teaspoons of chili garlic sauce
• 1 and ½ teaspoons of lime juice
• 1 tablespoon of low sodium vegetable broth
Noodles:
• 8 oz. of whole-wheat, bean flour, or rice noodles
• Drizzle of sesame oil
Stir fry:
• 1 tablespoon of sesame oil
• 1 cup of fresh broccoli florets
• ½ cup of shredded carrots
• 1 cup of cubed and pressed firm tofu
• 2 cloves of garlic, minced
• ½ teaspoon of red chili flakes
• 1 tablespoon of coconut liquid aminos
To serve:
• 1 cup of bean sprouts
• 1 cup of green onions, chopped
• 1/3 cup of roasted peanuts, chopped
Directions:
- To make the sauce: In a saucepan, add all sauce ingredients. Heat over medium and simmer for 30 seconds; set aside.
- To make the noodles: Cook noodles, drain, and stir in a little bit of sesame oil; set aside.
- To make the stir fry: In a pan, add oil, broccoli, and carrots. Cook about 5 mins, then add tofu and cook another 5 mins. Add garlic, chili flakes, and coconut aminos; cook until garlic is light brown.
- To serve: Add the sauce, noodles, bean sprouts, green onions, and peanuts to pan; cook and stir until everything is hot and coated. Serve.
- Tip: If you don't have tamarind paste, feel free to substitute with equal parts lime juice and light brown sugar.
Nutritional Information:
Calories: 461
Fat: 15g
Saturated fat: 2.7g
Sodium: 255mg
Carbs: 69.4g
Fiber: 8.8g
Sugar: 19.6g
Protein: 16.6g
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