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Vegan Pad Thai

Vegan Pad Thai

The ultimate comfort food, Vegan Pad Thai is a delicious and easy weeknight dinner that bursts with flavor. With vibrant vegetables and a rich sauce, this dish is not only satisfying but also healthy. Try making it tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces Pad Thai Rice Noodles
  • 1 Yellow Bell Pepper thinly sliced
  • 1 Carrot shredded
  • 3 cups Red Cabbage thinly sliced
  • 2 cups shelled edamame
  • 6 medium spears Asparagus chopped
  • 2/3 cup coconut aminos liquid aminos or low-sodium soy sauce
  • 3 Tbsp Sesame Oil
  • 2 tablespoons Peanut Butter
  • 1 teaspoon Fresh Ginger peeled and grated (fresh)
  • 2 cloves garlic
  • Sesame Seeds
  • Fresh Cilantro chopped
  • Soy Sauce to taste

Equipment

  • Peeler
  • Grater
  • Blender
  • Chef's Knife
  • Large Pot

Method
 

  1. Add all ingredients for the sauce to a small blender and blend until smooth. Set aside until ready to use.
  2. Bring a pot of water to a boil and add the rice noodles. Allow the noodles to cook until softened, about 8 to 10 minutes.
  3. Six minutes into cooking, add the shelled edamame and the chopped asparagus to the hot water in order to cook the vegetables (you want to leave the asparagus al dente and not over-cook it).
  4. Strain the vegetables and noodles into a colander and immediately place in a large serving bowl.
  5. Add the remaining vegetables, pour the sauce over everything and toss together.
  6. Add salt and soy sauce (or liquid aminos) to taste.

Notes

  • Tip 1: Liquid aminos have a similar flavor to soy sauce. You can replace the liquid aminos with low-sodium soy sauce.