Tastes indulgent but still light!
So I’m a huge fan of pad thai and peanut sauce but believe it or not, no one in my family is… Crazy, right?! So with everyone running in different directions tonight, I decided to treat myself to a vegetarian pad thai loaded with all my favorites… a mix of rice and sweet potato noodles, shredded cabbage, bean sprouts, tofu, peanuts and the yummiest peanut sauce!
I used a combination of recipes from Minimalist Baker, The Dish on Healthy, and NYT Cooking as inspo. I was really just playing in the kitchen to get the dressing and sauce right and wasn’t planning on sharing a recipe yet but it was too good to wait. Enjoy!
Scroll down to see the recipe.
Vegetarian Pad Thai
Vegetarian Pad Thai
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
- Approximately 4 oz Gluten-free Thin Rice Noodles (I've used Explore Asia and Thai Kitchen)
- Approximately handful or two of sweet potato noodles
- ¾ cup of shredded cabbage
- ½ cup mung bean sprouts
- ¼ cup firm tofu, drained, pressed and cubed
- a handful of salted peanuts
- a handful of cilantro
- 1 Tbsp peanut oil
- 1 Tbsp tamarind stir fry paste
- 1 Tbsp low sodium soy sauce
- 1 bunch scallions, chopped (reserve some of the green parts for garnish)
- 1 clove garlic, minced
- ½ tsp fresh grated ginger
- juice of 1 lime
- 1 Tbsp maple syrup
- ¼ cup natural peanut butter
- 1 tbsp gluten-free tamari
- ½ inch piece ginger, sliced
- 1 tsp rice wine vinegar
- 2 "squirts" siracha sauce
- Juice of 1 small lime
- ¼ cup hot water (you can use less if you want a thicker sauce)
- 2 tbsp brown sugar
- Over medium heat, add oil, tamarind sauce, soy sauce and heat until it is about to simmer. Add scallions and garlic and simmer for a few minutes.
- Remove from heat and add ginger, lime juice and maple syrup. Mix well
- Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
- Prepare noodles according to package
- Soak sweet potato noodles in hot water to soften, approximately 10 minutes
- Combine prepared noodles, sweet potato noodles, cabbage, and sprouts in a large bowl and add dressing mixing well.
- Top with tofu and peanuts
- Drizzle with peanut sauce and top with cilantro and scallions
- Store extra peanut sauce in the refrigerator in a sealed jar and use as dressing for the next few days.