Vegan Pad Thai
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
This vegan pad thai is quick and easy to make, and is surprisingly reminiscent of that which you’d find at a restaurant—except it’s healthier and far more budget-friendly. This recipe will make enough to fill two hungry bellies.
1 package of brown rice pad thai noodles (8oz)
2 tablespoons of olive oil
1 cup of broccoli, chopped (plus other veggies you’d like to add)
¼ cup of julienned carrotsSee also:Vegan Stuffed Shells With Tofu Ricotta
5 cloves of garlic, minced
1 cup of water
4 tablespoons of soy sauce
2 tablespoons of natural peanut butter
juice of 1 lemon or 2 limes
3 tablespoons of sugar
1 tablespoon of Sriracha (plus more for topping)
optional garnishes: grilled or fried tofu, sliced green onions, bean sprouts, chopped peanuts, lime
Soak brown rice pad thai noodles in hot water in a large bowl for 15 minutes or according to package directions.
In a large pan, heat olive oil and sauté the broccoli, carrots, garlic, and any other veggies you’d like.
In a separate bowl, whisk together the 1 cup of water with soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha.
Drain the soaked noodles and add them to the veggie stir fry pan along with the peanut sauce. Allow to cook until the liquid is absorbed, about 5 minutes.
Serve with optional garnishes like tofu, sliced green onions, chopped peanuts, Sriracha, and/or a sliver of lemon or lime.See also:Vegan Sushi Bowls with Ginger Marinated Tofu