Vegan Pad Thai
This vegan pad thai is quick and easy to make, and is surprisingly reminiscent of that which you'd find at a restaurant—except it's healthier and far more budget-friendly. This recipe will make enough to fill two hungry bellies.
Servings: 4
Calories: 181kcal
Ingredients
- 1 package brown rice pad thai noodles 8oz
- 2 tablespoons olive oil
- 1 cup broccoli chopped (plus other veggies you'd like to add)
- ¼ cup carrots julienned
- 5 cloves garlic minced
- 1 cup water
- 4 tablespoons soy sauce
- 2 tablespoons natural peanut butter
- 1 lemon or 2 limes, juiced
- 3 tablespoons sugar
- 1 tablespoon Sriracha plus more for topping
- optional garnishes: grilled or fried tofu sliced green onions, bean sprouts, chopped peanuts, lime
Instructions
- Soak brown rice pad thai noodles in hot water in a large bowl for 15 minutes or according to package directions.
- In a large pan, heat olive oil and sauté the broccoli, carrots, garlic, and any other veggies you'd like.
- In a separate bowl, whisk together the 1 cup of water with soy sauce, peanut butter, lemon or lime juice, sugar, and Sriracha.
- Drain the soaked noodles and add them to the veggie stir fry pan along with the peanut sauce. Allow to cook until the liquid is absorbed, about 5 minutes.
- Serve with optional garnishes like tofu, sliced green onions, chopped peanuts, Sriracha, and/or a sliver of lemon or lime.
Video
Nutrition
Serving: 2g | Calories: 181kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1110mg | Potassium: 236mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1485IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 1mg