Description
Try this healthy version of vegan pad thai that uses no oil or dairy products. It’s a perfect weekday meal that’ll fill you up.
Ingredients
Scale
The Sauce
- 25g (0.9oz; 1 tbsp + 2 tsps) peanut butter
- 1 tbsp. balsamic vinegar
- 2 tbsps. tamari
- 1 tbsp. coconut sugar or date paste or date syrup or date sugar
- 50g (1.8oz) water
The Noodles:
- 100g (3.5oz) brown rice noodles
The Veggies:
- 1 small onion, chop
- 3 garlic cloves, chop
- 3g piece of fresh ginger, chop
- 230g (8.1oz) button mushrooms, slice
- 75g (2.6oz; 1 cup shredded) Chinese cabbage (pe-tsai)
- 1 medium carrot, grate coarsely
- 170g (6oz) summer squash, grate coarsely
Instructions
- Start by preparing all the veggies. First, chop onion, garlic, and ginger. You can put those in the same bowl as they go in together.
- Then, slice Chinese cabbage and mushrooms. Keep them separately as mushrooms go in sooner than the cabbage.
- And finally, coarsely grate carrot and zucchini.
- Next, in a small bowl, mix the vegan pad thai sauce ingredients i.e., peanut butter, tamari, coconut sugar, balsamic vinegar, and water. Let me remind you once again that you can choose a whole food sweetener like date paste and use that instead of coconut sugar.
- Now, before you start to work with your veggies, place the rice noodles in a big bowl and fill you kettle with water. However, don’t boil it yet!
- Heat a large pot or saucepan and throw in slices mushrooms. Fry them dry until the water starts separating. You need to stir them occasionally.
- Now, add onion, garlic, and ginger and a splash of water. Mix everything through and let them sauté with lid on for a couple of minutes.
- Then, add the rest of the veggies with tofu cubes and stir well. Let them sauté or stir-fry them for about 3-4 minutes.
- When the veggies are cooking, boil a kettleful of water and pour it over brown rice noodles. Let sit for 2-3 minutes (see the package for exact instructions).
- Finally, drain the noodles and add them to sautéed veggies along with the pad thai sauce and stir. Serve immediately.
- Optionally, add some chopped scallions, coriander or parsley, and chopped peanuts or almonds.
Notes
Feel free to use tamarind paste instead of balsamic vinegar.
You may use dark miso paste instead of tamari (if you’re concerned about the sodium content). Apparently, the beneficial elements of fermented soybeans outweigh any negative effects from sodium.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 432 kcal
- Sugar: 16.3g
- Sodium: 594mg
- Fat: 12.4g
- Saturated Fat: 2.2g
- Carbohydrates: 65.8g
- Fiber: 6.6g
- Protein: 21.7g
