HEALTHY VEGAN Pad Thai

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HEALTHY VEGAN PAD THAI

Yield: 4

Author: ROOT Mindful Nutrition

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Discover a healthier way to eat a delicious Pad Thai at home! Gluten- free - Dairy-free. using a minimal amount of sugar (and maple syrup instead of brown sugar) and healthier nut option.Follow the guide!

Ingredients

• 8oz Brown Rice Thai noodles
• 1 Tbsp Sesame Oil
• 6 oz extra-firm Tofu (cubed and tossed in 1 tbsp cornstarch or cornmeal)
• 1 Tbsp Olive oil
• 1 medium Onion (chopped)
• 2 large Garlic cloves (chopped)
• 1 medium Carrot (shaved thin)
• 1/2 Bell Pepper (sliced thin)
• 1 cup Red Cabbage (sliced thin)
• (optional: baby corn. the real Pad Thai uses beansprouts! But I didn't have)
• 3 spring Onions (chopped )
• 1/4 tsp sea salt (or as needed)
• 1/4 teaspoon red chili flakes (or as needed)
• 3 Tbsp raw Cashew (or crushed peanuts for serving)
• 1 bunch Cilantro (for serving)

Pad Thai Sauce (adapted for vegans)

• 3 Tbsp Coconut aminos (or tamari)
• 2 Tbsp Tamarind concentrate
• 1 1/2 Tbsp Maple syrup
• 1/2 Lime juice
• (optional but delicious: 1 Tbsp almond butter)

Instructions

1. Start with a bit of food prep: Chop and slice all veggies-carrots, cabbage, bell pepper, spring onions (baby corn if using)- so they are ready to use later.
2. Add Thai noodles to a large bowl and pour boiling water over the noodles. Soak noodles in boiling water for 8 minutes.
3. Meanwhile prepare the sauce: In a small bowl, add the tamarind concentrate, coconut aminos, maple syrup and lime juice. Option to add almond butter. Mix well and set aside.
4. Meanwhile, dry tofu and cut in 1" cubes. Option to add cornstarch for extra crispness.
5. When the 8 minutes have passed, drain the water and rinse the noodles under cold water and set aside.
6. Heat up a large pan or wok, with sesame oil, and cook the tofu on 1 side for 5 minutes. shuffle the cubes and cook for an extra 3-5 minutes. Reserve for serving.
7. Reuse the same hot pan, this time with olive oil, and cook onions and garlic, with sea salt, until golden. Add all veggies and lightly cook for 2 min (they should still be vibrant).
8. Add in the Thai noodles and the sauce and gently combine together with a pair of tongs.
9. Taste and adjust seasoning (could need more salt, more sesame oil, or coconut aminos)
10. When ready to serve, add crushed cashew and cilantro, and a lime wedge. And enjoy this healthy at home version of a Pad Thai noodles!

Nutrition Facts

Calories

477.69

Fat (grams)

23.57

Sat. Fat (grams)

4.69

Carbs (grams)

45.70

Fiber (grams)

5.34

Net carbs

40.36

Sugar (grams)

16.95

Protein (grams)

24.41

Sodium (milligrams)

700.77

Cholesterol (grams)

100.60

Did you make this recipe?

Tag @root_mindfulnutrition on instagram and hashtag it #healthyveganpadthai