Vegan Pad Thai (gluten-free)
Vegan Pad Thai ( gluten-free)
Wow, your friends and family with this perfect vegan pad Thai recipe. Earthy almond butter adds a gorgeous richness that perfectly compliments the spicy curry sauce!
Heaps of ginger and garlic perfume the entire room and will make your mouth water when they hit the wok. This is a recipe you will make time and time again!
Vegan Pad Thai Noodles
Noodles. Just that one word can make your mouth water and evoke a feeling of nostalgia. Get excited to slurp a bowl of chew rice noodles coated in a flavorful sauce tossed with heaps of pan-fried tofu!
This recipe was created years ago for a pregnant client craving Asian-inspired dishes but had a limited diet. After one week, this became the meal she asked for time and time again!
The best part is, you don’t have to be pregnant to enjoy it (lol).
This pad Thai is easily customizable with wholesome and nurturing ingredients like almond butter, coconut aminos, and fresh vegetables. It’s lovely with golden tofu, but the protein can be swapped for edamame, a farm fresh egg or left out altogether.
Selecting The Right Ingredients
Rice Noodles: Some rice noodles are different. When selecting the best rice noodle for this dish, opt for a pad Thai-style noodle. It is flat and thick. This style will hold together the best when tossed in the hot pan.
You may also have the option between brown rice and white rice noodles. While brown rice has more fiber and nutrients, choose what you will enjoy the most! Because in the end, there is little point in shopping for, making, and eating something that brings you no joy!
Sesame Oil: This oil will add a gorgeous, nutty flavor. If you don’t have it, swap it for coconut oil, adding a toasted nut flavor.
Natural Almond Butter: Select a sugar-free almond butter. The only ingredient should be almonds ( and maybe salt)
Rice Wine Vinegar: It is best to use unseasoned vinegar, as the seasoned version has added sugar!
Coconut Aminos: Coconut aminos are rich in umami flavor; you can swap this ingredient for tamari or soy sauce if tolerated.
Yellow Thai Curry Paste: Any curry paste in the store will do the trick! Find one with minimal ingredients and no added emuslivers, gums, or yuck! Just simple, clean ingredients.
Firm Tofu: Firm or extra firm tofu is best as it will hold up when pan frying.
Garlic /Ginger: Fresh garlic and ginger root add a robust flavor that makes the meal. Do not swap for dried/powdered. Trust me!
Produce: (Carrots, Zucchini, Bean Sprouts, Lime, Cilantro, and Thai Basil) Organic is always preferred but not mandatory. Purchase what you can, and give it all a good wash with vegetable soap to wash away pesticides and dirt.
Salted Nuts (optional): While nuts are optional, the added crunch goes great with the soft noodles. Use whatever roasted nut you prefer. A few great options are almonds, cashews, or peanuts!
Serving And Portions
This recipe makes roughly four adult dinner servings. Each portion is best enjoyed with a garnish of chopped green onion, cilantro, and toasted nuts.
If you enjoy spice, sriracha or chili flakes are a great way to add a kick to the meal.
Finish each plate with a spritz of fresh lime. The citrus brings the dish to life and balances the salt and spice.
Vegan Pad Thai
Ingredients
- 2 tsp toasted sesame oil
- 2 tbsp all natural almond butter
- 1 tsp rice wine vinegar
- 1 tbsp coconut aminos
- 1 tbsp yellow Thai curry paste
- 2 cloves garlic
- 1 tbsp ginger minced
- 3 carrots, large julienned
- 1 packet firm tofu drained and cubed
- 1 medium zucchini julienned
- 1 cup mung bean sprouts
- 1 lime cut in 1/4s
- 2 tbsp Fresh cilantro and/or basil chopped
- 1/4 cup salted cashews, peanuts or almonds roasted
Instructions
- Cook noodles per package directions, rinse and drain well.
- Add 1 teaspoon coconut oil and tofu to large non-stick skillet and cook over medium heat. When tofu is browned, add garlic oil, ginger, carrots and zucchini until veggies are al dente.
- While noodles and tofu are cooking, prepare sauce by combining remaining 1 teaspoon oil, almond butter, coconut aminos, yellow curry paste, and vinegar.
- Add cooked and drained noodles to tofu and vegetables. Turn off heat. Drizzle sauce over and gently mix. If the sauce seems too thick, add some warm water to the dish.
- Transfer mixture to a platter. Garnish with bean sprouts, fresh cilantro or basil and nuts.
- Squeeze 2 of the lime quarters over dish and reserve 2 for garnish on platter.
