Vegan pad Thai
This vegan twist on a classic dish features noodles, veggies, and tofu wrapped up in a delicious sauce.
Servings
4
Ingredients
Sauce
1 and 1/2 tsp
1/3 cup coconut
3 and 1/2 Tbsp
1 and 1/2 tsp
1 and 1/2 tsp
Noodles
8 oz whole-wheat, bean flour, or
Drizzle of
Stir fry
1 Tbsp
1 cup fresh
1/2 cup
1 cup cubed and pressed
1/2 tsp
1 Tbsp coconut
To serve
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.
Nutrition Information
Sodium | 255 mg |
Saturated fat | 2.7 g |
Protein | 16.6 g |
Fiber | 8.8 g |
Fat | 15 g |
Carbs | 69.4 g |
Calories | 461 |
Sugar | 19.6 g |