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Asian dishes are so perfect for vegan and gluten-free cooking. I’m happy to share this recipe with you! It’s light, full of veggies and satisfies that craving for Thai food I haven’t had in a while. (I served myself 3 times). I find that Asian cooking is one of the easier ways to make healthy dishes the whole family will enjoy. With a flavorful sauce, the chances everyone will love a good stir fry are far greater than some other health-ified cuisines.
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If you are not vegan and want to add protein, you can replace tofu with cubed chicken, or shrimp. Traditonal pad thai also includes a scrambled egg or two in there.
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I shared this recipe with the #childrenshospitalofphiladelphia for our Weekly Wellness Wednesday and I want to thank them for always giving me that midweek boost of positivity and fun :)
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20-Minute Vegan Pad Thai (gluten-free)
Adapted Blue Zone recipe
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Ingredients (serves 4):
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Sauce:
- 2 Tbsp. natural unsalted peanut butter (creamy is best)*
- 1 Tbsp. + 1 tsp. apple cider vinegar
- 2 Tbsp. soy sauce or tamari
- 1 tsp. honey (optional)
Noodles:
- 1 head broccoli, or 2 cups frozen broccoli
- 4 oz. rice noodles
- 1 Tbsp. vegetable oil (or sesame oil)
- ½ extra firm tofu, cubed
- 1 red pepper, sliced thin
- 1 cup sliced cabbage
- 3-4 green onions, sliced thin
- 2 cloves garlic, minced
- ¼ cup water or broth
- 1 carrot, shaved to ribbons with veg peeler
- 1 lime
- Sriracha (optional)
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*for peanut allergies, I would recommend cashew butter
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Directions:
- Make sauce by combining ingredients in jar, shake and set aside.
- Bring a large pot of water to boil. Add 1-2 tsp. salt when its boiling. Then, add broccoli florets to the water and cook for 4-5 minutes. (don’t do this if using frozen broccoli) Take them out and run under cold water to stop cooking. Put water back to the boil to cook the noodles.
- Cook noodles in boiling water for 4-5 minutes or al dente. Then, drain, rinse and put a tsp. sesame oil on them to prevent them from sticking.
- Meanwhile, get a large saute pan, fry the tofu in sesame oil until golden brown. Then, remove from the pan and set aside.
- Saute the red pepper, cabbage, green onions, garlic, and broccoli for a couple minutes. Add ¼ cup water or broth to prevent sticking for some nice low fat cooking.
- Then, add the noodles, carrots, sauce and toss together for a minute or two- noodles should be soft to the bite. Finally, add back in the tofu and toss gently. Turn off heat. Serve with lime wedge, cilantro, crushed peanuts if desired.
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To your happy and healthy life,
Joanna
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Tag me on Instagram! I'd love to see it! @chefjoannas
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