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Veggie Pad Thai
DinnerLunch

Veggie Pad Thai

By August 20, 2020September 4th, 2020No Comments

I don’t know many people that would willingly turn down a great pad thai, and thats why it makes a great dish to serve when you’re having people over. You can make it it one large pan or wok in less than 30 minutes and you’ve got the perfect dish to please your guests. 


This pad thai packs all the flavour with added veggies that you can either use to decrease the amount of noodles, or just increase the nutritional value of your dish. Either way, its delicious.


Serves 4.


Note: if you do not have a vegetable spirazlier you’ll want to be pre cut zucchini  “noodles”. For a non vegetarian option, replace tofu with chicken breast.


Stir Fry:
1 Brick Extra Firm Tofu
2 Large Carrots 
1 Large Zucchini
 1 Pack Thick (Pad Thai) Rice Noodles
 1 tbsp Sesame Oil

Sauce:
1/4 cup Tamari (or regular soy sauce)
1 tbsp Rice Vinegar 
1 tsp Garlic Chili Sauce
1 tbsp All Natural Peanut Butter (smooth)
1 tsp Fish Oil (or veg fish oil)
2 tbsp Water
1 tbsp Lime Juice
1 tbsp Cornstarch

Optional Add Ons:
Bean Sprouts* (see below)
Crushed Peanuts
Cilantro
Green Onion
Sriracha 

Method:

  1. Use a vegetable spiralizer to make “noodles” out of carrots and zucchini. Set aside
  2. Mix all sauce ingredients in a small bowl or cup
  3. Drain and press tofu between a towel or paper towels to remove excess water. Cut into cubes
  4. Cook rice noodles according to package directions until al dente (slightly crunchy still) and rinse with cold water
  5. Heat sesame oil in large pan/wok on medium heat, add tofu and lightly fry until golden brown. Remove from pan/wok
  6. Add carrot and zucchini noodles to pan, stir fry for approx. 2 minutes on medium heat, stirring frequently (I find tongs most useful when making pad thai)
  7. Add rice noodles to pan and then sauce, continuing to heat on medium and stirring frequently for approx. 2-3 minutes or until sauce has thickened (if you choose to use bean sprouts, add them now)
  8. Once sauce has thickened, turn off heat and add tofu and stir in
  9. Add desired toppings and enjoy!

*pregnant friends, please remember that bean sprouts are a high risk food and should be avoided. They are not essential to make this dish delicious!