Vegan Pad Thai

Vegan | Gluten Free | No Soy Sauce

Okay, so most of my recipes are pretty simple, and this recipe is a little more complex than my usual. It isn't too difficult, but rather, requires a lot more ingredients and prep. But, it's so worth it!

I mixed spiralized zucchini in with the noodles to make it a little less carb-heavy- you literally can't taste a difference. You could omit the zucchini if you wish, or go all zucchini to make it an even lower carb meal. 

You can find all of the sauces/noodles I used for this recipe at my Amazon Store. 

Ingredients:

  • 1 pack rice noodles (Find the ones I used here)

  • ~1/2 cup organic zucchini spirals

  • 1 pack organic extra firm tofu, drained and pressed (see notes for how to do this)

  • ½ cup sliced organic mushrooms

  • 1/3 cup frozen organic peas and carrots

  • 2 stalks green onion; sliced and white/green ends separated

  • 1/3 cup chopped organic green beans: fresh or frozen

  • ½ cup bean sprouts

  • ¼ cup + 2 tablespoons organic coconut aminos (find the one I used here)

  • ¼ cup + 2 tablespoons Thai peanut sauce (look for a low-sugar/vegan option- find the one I used here)

  • 1 tablespoon+ chili paste

  • Juice of 1 lime

  • Optional raw peanuts for garnish

Instructions:

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Heat a large pan on medium with a bit of oil. Slice the tofu into cubes, then toss it in the 2 tablespoons of coconut aminos and 2 tablespoons of Thai peanut sauce. Place tofu on the pan, turning occasionally until the edges start to brown. Pour the tofu onto the baking sheet and bake in the over for 15 minutes, turning occasionally.

While the tofu bakes, add a little more oil to the pan and keep it on medium heat. Add the white ends of the green onion and let them cook for 2-3 minutes. Add the green beans and the frozen peas and carrots mixture; allow those to cook and stir occasionally. Lastly, add the mushrooms and bean sprouts, continuing to stir. Remove the tofu from the oven once your timer goes off. Once the mushrooms are cooked down and the bean sprouts are translucent, add the tofu to the pan and mix well. Add the remaining ¼ cup coconut aminos and ¼ cup thai peanut sauce, then add the chili paste and stir well. Serve immediately and top with the green ends of the green onion, lime juice + optional peanuts.

Notes:

When preparing tofu, I find that it turns out more flavorful if I press the excess water out of it before cooking. The best way to do this is: remove the tofu from the package- it will be one big square. Put  a clean tea towel on a large plate, folded in half until it's about the size of the tofu. Place the tofu on top of the towel, then put another clean towel on top of the tofu. Put another plate on top of that, along with something heavy to press it down (more plates, perhaps). Allow to sit like that for 15-20 minutes before cooking; this will press the excess moisture out and allow the tofu to take on the flavor of your dish better. 

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