Vegan Pad Thai
The best recipe for Vegan Pad Thai
Servings 4
Calories 701kcal
Cost $
Ingredients
- 1 pound rice noodles I used thick lo mein noodles, but you can use gluten free soba noodles if you'd like!
- ¼ cup fresh lime juice
- ¼ cup Bragg's Amino Acids or Tamari
- ¼ cup toasted sesame seed oil
- 3 tablespoons brown sugar
- ½ thai chili sliced
- ½ teaspoon ginger minced
- 1 tablespoon chili oil
- 4 cloves garlic minced
- 1 cup tofu cubed
- 1 cup carrots julienned
- 1 cup bean sprouts
- 1 small bunch kale chopped
- 8 scallions chopped
- lime wedges
- fresh cilantro
- peanuts
Instructions
- Cook noodles as directed and set aside. (If needed, wash them cold to prevent sticking)
- In a small bowl, whisk together lime juice, Bragg's, sesame seed oil, brown sugar, chili oil and ginger. Set sauce aside.
- In a large wok, add chili oil over medium high heat.
- Add garlic and sauté until fragrant.
- Add tofu and sauté for 1-2 minutes.
- Add carrots, bean sprouts, kale and scallions.
- Stir-fry until the vegetables are tender yet crisp.
- Add sauce and noodles, toss to coat.
- Garnish with lime, cilantro, peanuts and enjoy :)
Notes
This Vegan Pad Thai recipe not only retains the original flavor profile of the traditional dish but also enhances it with the inclusion of nutrient-rich ingredients. The hint of spiciness intertwined with the tangy and sweet flavors makes it an unmissable culinary delight.
Nutrition
Calories: 701kcal | Carbohydrates: 104g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Sodium: 48mg | Potassium: 554mg | Fiber: 7g | Sugar: 16g | Vitamin A: 7026IU | Vitamin C: 30mg | Calcium: 184mg | Iron: 3mg