Asian dishes are so perfect for vegan and gluten-free cooking. I’m happy to share this recipe with you! It’s light, full of veggies and satisfies that craving for Thai food I haven’t had in a while. (I served myself 3 times). I find that Asian cooking is one of the easier ways to make healthy dishes the whole family will enjoy. With a flavorful sauce, the chances everyone will love a good stir fry are far greater than some other health-ified cuisines.
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If you are not vegan and want to add protein, you can replace tofu with cubed chicken, or shrimp. Traditonal pad thai also includes a scrambled egg or two in there.
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I shared this recipe with the #childrenshospitalofphiladelphia for our Weekly Wellness Wednesday and I want to thank them for always giving me that midweek boost of positivity and fun 🙂
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20-Minute Vegan Pad Thai (gluten-free)
Adapted Blue Zone recipe
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Ingredients (serves 4):
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Sauce:
- 2 Tbsp. natural unsalted peanut butter (creamy is best)*
- 1 Tbsp. + 1 tsp. apple cider vinegar
- 2 Tbsp. soy sauce or tamari
- 1 tsp. honey (optional)
- 1 head broccoli, or 2 cups frozen broccoli
- 4 oz. rice noodles
- 1 Tbsp. vegetable oil (or sesame oil)
- ½ extra firm tofu, cubed
- 1 red pepper, sliced thin
- 1 cup sliced cabbage
- 3-4 green onions, sliced thin
- 2 cloves garlic, minced
- ¼ cup water or broth
- 1 carrot, shaved to ribbons with veg peeler
- 1 lime
- Sriracha (optional)
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*for peanut allergies, I would recommend cashew butter
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Directions:
- Make sauce by combining ingredients in jar, shake and set aside.
- Bring a large pot of water to boil. Add 1-2 tsp. salt when its boiling. Then, add broccoli florets to the water and cook for 4-5 minutes. (don’t do this if using frozen broccoli) Take them out and run under cold water to stop cooking. Put water back to the boil to cook the noodles.
- Cook noodles in boiling water for 4-5 minutes or al dente. Then, drain, rinse and put a tsp. sesame oil on them to prevent them from sticking.
- Meanwhile, get a large saute pan, fry the tofu in sesame oil until golden brown. Then, remove from the pan and set aside.
- Saute the red pepper, cabbage, green onions, garlic, and broccoli for a couple minutes. Add ¼ cup water or broth to prevent sticking for some nice low fat cooking.
- Then, add the noodles, carrots, sauce and toss together for a minute or two- noodles should be soft to the bite. Finally, add back in the tofu and toss gently. Turn off heat. Serve with lime wedge, cilantro, crushed peanuts if desired.
To your happy and healthy life,
Joanna
Did you make this recipe?
Tag me on Instagram! I’d love to see it! @chefjoannas
