Vegan Pad Thai


Serves 4
– 8 oz (250 ml) pad thai rice noodles
– 2 tbsp (30 ml) coconut oil (divided)
– 1 package of firm tofu (cut into 1/2 inch cubes)
– 1/2 tsp (2.5 ml) sea salt (divided)
– 4 cloves garlic (minced)
– 2 cups scallions (chopped)
– 1 tbsp (15 ml) finely chopped cilantro
– 1/2 cup (125 ml) mung bean sprouts
– 1/4 cup (60 ml) roasted peanuts (chopped),
– lime wedges.

– 2 tbsp (30 ml) tomato paste
– 1/3 cup (75 ml) Bragg’s gluten-free soy sauce
– 4 tbsp (60 ml) baking stevia or xylitol
– 1/4 cup (60 ml) fresh lime juice
– 1 tbsp (15 ml) sriracha sauce
– 2 tbsp (30 mg) mellow miso (soybean paste)
– 1/4 (60 ml) cup water.

1. Cook pad thai noodles according to instructions. Strain and rinse with cold water.
2. Drain tofu, pat dry and cut into 1/2 inch cubes.
3. Heat a non-stick or cast iron pan on high heat and add oil when pan is hot. Add tofu to pan and sprinkle with 1/4 tsp of salt.
4. Cover pan and toss until browned on all sides, about 7 min. In the meantime, mix together sauce ingredients and set aside.
5. When tofu is browned, transfer it to a plate and cover with aluminum foil to keep warm.
6. Lower heat to medium. Cook garlic in the remaining 1 tbsp of oil until fragrant, about 15 seconds. Add the scallions and cilantro and toss for 1 min.
7. Pour in half of sauce mixture and cook until heated through.
8. Add the noodles and toss to coat. Add tofu, mung beans and the remaining sauce and cook until sauce thickens slightly. Sprinkle peanuts on top and serve with lime wedges and extra mung beans

By Krissy Adams, RD, PTS

by Verda

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