Vegetarian Pad Thai

There really are noodles hidden under this pile of veggies and peanut sauce

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 BakerThe 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

Recipe

Vegetarian Pad Thai
 
This fresh, easy dish is packed with vegetables and topped with the yummiest peanut sauce. I've made this dish both with and without sweet potato noodles and it's great both ways. Made for 2 servings. You could easily adjust quantity and add more or less of your favorite veggies and add any other protein.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Ingredients
Noodles and Vegetables
  • 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
Dressing
  • 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
Peanut Sauce
  • 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
Instructions
Dressing
  1. 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.
  2. Remove from heat and add ginger, lime juice and maple syrup. Mix well
Peanut Sauce
  1. Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
Noodles and Veggies
  1. Prepare noodles according to package
  2. Soak sweet potato noodles in hot water to soften, approximately 10 minutes
  3. Combine prepared noodles, sweet potato noodles, cabbage, and sprouts in a large bowl and add dressing mixing well.
  4. Top with tofu and peanuts
  5. Drizzle with peanut sauce and top with cilantro and scallions
  6. Store extra peanut sauce in the refrigerator in a sealed jar and use as dressing for the next few days.

 

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