Delicious Vegan Pad Thai recipe loaded with fresh vegetables is so easy and fun to prepare and such a pleasure to consume! Vibrant, flavorful, delicious!
2/3cupcoconut aminosliquid aminos, or low-sodium soy sauce
3TbspSesame Oil
2tablespoonsPeanut Butter
1teaspoonFresh Gingerpeeled and grated (fresh)
2clovesgarlic
For Serving:
Sesame Seeds
Fresh Cilantrochopped
Soy Sauceto taste
Instructions
Add all ingredients for the sauce to a small blender and blend until smooth. Set aside until ready to use.
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.
6 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). Note: if you aren’t using Pad Thai rice noodles, follow the instructions on your package of rice noodles.
Strain the vegetables and noodles into a colander and immediately place in a large serving bowl.
Add the remaining vegetables, pour the sauce over everything and toss together.
Add salt and soy sauce (or liquid aminos) to taste.
Notes
Liquid aminos have a similar flavor to soy sauce. You can replace the liquid aminos with low-sodium soy sauce.