Vegan Pad Thai
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!
Servings: 4 Servings
Calories: 451kcal
Ingredients
- 14 ounces Pad Thai Rice Noodles or rice noodles of choice
- 1 Yellow Bell Pepper thinly sliced
- 1 Carrot shredded
- 3 cups Red Cabbage thinly sliced
- 2 cups shelled edamame
- 6 medium spear Asparagus chopped
For the Sauce:
- 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
For Serving:
- Sesame Seeds
- Fresh Cilantro chopped
- Soy Sauce to 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.
Nutrition
Serving: 1Serving (of 6) | Calories: 451kcal | Carbohydrates: 70g | Protein: 13g | Fat: 13g | Fiber: 7g | Sugar: 10g