... Easy Vegan Pad Thai Recipe | Dance of Stoves

Easy Vegan Pad Thai Recipe

Vegan Pad Thai Recipe | danceofstoves.com #vegan
I am thrilled with this recipe; it has become one of my favourites! It is a vegan and healthy version of Pad Thai, one of the most popular dishes in Thai cuisine.

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The original version is made with rice noodles

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Still, I am trying to eat as clean and healthy as I can and avoid white rice and refined flours, so I have used buckwheat noodles and zucchini pasta that I have made with my Spiralizer What a great invention! 

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Gluten-free pasta made with flours that are not refined and without additives are usually expensive, so I combine them with vegetable pasta because that makes a much cheaper dish. I could no longer live without this machine!

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I have made other changes to the traditional recipe: I have substituted raw cashew nuts for peanuts, the sauce is different although it still maintains the typical bittersweet and spicy flavour of this dish, instead of bean sprouts, I have used red cabbage sprouts, and of course, it is 100% vegetable—the result: spectacular.

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Vegan Pad Thai | danceofstoves.com #vegan
Advice:

  • You can use the pasta you want and "spiralised" the vegetable you like the most; it doesn't have to be zucchini.
  • Instead of chilli, you can use Sriracha sauce or any other spicy sauce or chilli.
  • Add your favourite vegetables, sprouts or nuts.
  • To make the sauce, use the vinegar and sweetener that you have at home. If you use others, I recommend that you add them little by little to your liking.

Pad Thai Recipe | danceofstoves.com #vegan
TOOL I HAVE USED TO MAKE THIS RECIPE (AFFILIATE LINK):

Lurch Spiralizer 10203

Pad Thai | danceofstoves.com #vegan
Vegan Pad Thai

Vegan Pad Thai Recipe | danceofstoves.com #vegan
Pad Thai is one of the most popular dishes in Thai cuisine. This version is vegan and healthier, but it's to die for.

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook: 20 mins
  • Total: 35 minutes
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Main Dish
  • Cuisine: Vegan, Gluten-Free, Thai

Ingredients SCALE (1x)

  • Extra virgin olive oil to taste
  • 1/2 package of tofu (140 g or 5 oz)
  • 75 g buckwheat noodles (2.6 oz)
  • Two garlic cloves, minced
  • 1/4 onion, julienned
  • 1/4 red pepper, julienned
  • One carrot, julienned
  • One zucchini, 'spiralised.'

For the sauce (1x):

  • Three tablespoons tamari or soy sauce
  • Two tablespoons apple cider vinegar
  • Two tablespoons maple syrup
  • Two tablespoons water or vegetable broth
  • One chilli cayenne, chopped or 1/8 teaspoon cayenne powder
  • To garnish: red cabbage sprouts, chopped raw cashews, fresh coriander and lime

Ingredients SCALE (2x)

  • Extra virgin olive oil to taste
  • One package of tofu (280 g or 10 oz)
  • 150 g buckwheat noodles (2.12 oz)
  • Four garlic cloves, minced
  • 1/2 onion, julienned
  • 1/2 red pepper, julienned
  • Two carrots, julienned
  • Two zucchini, 'spiralised.'

For the sauce (2x):

  • Six tablespoons soy sauce or tamari
  • Four tablespoons apple cider vinegar
  • Four tablespoons maple syrup
  • Four tablespoons water or vegetable broth
  • Two chilli cayenne, chopped or 1/8 teaspoon cayenne powder
  • To garnish: red cabbage sprouts, chopped raw cashews, fresh coriander and lime

Ingredients SCALE (3x)

  • Extra virgin olive oil to taste
  • 1 1/2 package of tofu (420 g or 15 oz)
  • 225 g buckwheat noodles (2.18 oz)
  • Six garlic cloves, minced
  • 3/4 onion, julienned
  • 3/4 red pepper, julienned
  • Three carrots, julienned
  • Three zucchini, 'spiralised.'

For the sauce (3x):

  • Nine tablespoons tamari or soy sauce
  • Six tablespoons apple cider vinegar
  • Six tablespoons maple syrup
  • Six tablespoons water or vegetable broth
  • Three chopped cayenne chillies or 1/8 teaspoon cayenne powder
  • To garnish: red cabbage sprouts, chopped raw cashews, fresh coriander and lime

Instructions

  1. Cut the tofu into thin slices about 5 mm thick. Remove excess water with a cloth.
  2. In a skillet or griddle, add oil to taste and cook the tofu fillets over medium-high heat for about 2 to 3 minutes on each side or until golden brown. Reservation.
  3. Cook the noodles or pasta you use following the manufacturer's instructions.
  4. Meanwhile, in a wok, heat a little oil, and when it is boiling, add all the raw vegetables and sauté for about 2 or 3 minutes without stopping stirring. The veggies will most likely leak water, so strain them and put them back in the wok.
  5. Add the noodles and sauce (to make it, mix all the ingredients in a container), stir and cook for a couple of minutes.
  6. Serve and garnish with tofu, sprouts, cashews, coriander and lime (drizzle with lime juice before eating).

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