Vegetarian Pad Thai with a Sweet-Savory Peanut Sauce
A fresh, easy dish packed with veggies and topped with the yummiest peanut sauce
Flavorful, Indulgent tasting and so satisfying!
This Vegetarian Pad Thai is a real win! Packed with goodness and fresh tasting, but it has multi levels of flavor and is so satisfying. Plus, it’s super easy to whip up!
It is a mix of rice and sweet potato noodles, shredded cabbage, bean sprouts, tofu, peanuts and the yummiest peanut sauce!
More on the Peanut Sauce… it is seriously so yummy, practically drinkable. Made with natural peanut butter, gluten-free tamari, ginger, rice wine vinegar, lime juice, water, brown sugar and 2 “squirts” siracha sauce, it is the perfect sweet – savory balance.
Note: I’ve made this both with and without sweet potato noodles depending on what I have on hand and it’s great both ways.
Scroll down for recipe and leave me a comment if you try it.
This fresh, easy dish is packed with vegetables and topped with a sweet-savory peanut sauce. It is packed with flavor, tastes indulgent without being heavy and is so satisfying. 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: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 2 servings
Noodles and Vegetables
Approximately 4 oz Gluten-free Thin Rice Noodles (I've used Explore Asian and Thai Kitchen)
Approximately handful or two of sweet potato noodles (1-2 cups)
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. Set aside.
Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
Noodles and Veggies
Prepare noodles according to package
If using sweet potato noodles, soak sweet potato noodles in hot water to soften, approximately 10 minutes OR saute with a touch of oil in a fry pan for 5-10 minutes. (I prefer to saute them)
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 salad dressing or dip for the next few days.