Go Back
+ servings
Vegan Pad Thai Recipe

Vegan Pad Thai

Lena
Unlike other Pad Thais, this Vegan Pad Thai is not only incredibly delicious but also super healthy. It contains soft veggies and spiralized zucchini, and carrots. The creamy peanut sauce rounds off the whole dish nicely. Ready in 30 minutes. A gluten-free version is available.
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch & DInner, Main Course, Noodles
Cuisine Asian
Servings 4 servings
Calories 435 kcal

Equipment

  • Large Pot

Ingredients
  

Pad Thai:

  • 100 g rice noodles gluten-free
  • 2 tbsp peanut oil or vegetable oil
  • 1 big yellow onion julienne
  • 2 cloves garlic minced
  • 160 g plant-based chicken
  • 100 g firm tofu cut into 1 x 1 cm cubes
  • 100 g bean sprouts
  • 200 g mushrooms quartered
  • 1 medium zucchini spiralized
  • 2 medium carrots spiralized
  • 3 tbsp peanuts finely chopped

Peanut sauce:

  • 2 tbsp creamy salted peanut butter
  • 1 tbsp maple syrup
  • tsp red pepper flakes
  • 1 tbsp lime juice
  • 2 tbsp tamarind paste or 1 tbsp. lime juice
  • 1 tbsp brown sugar
  • 3 tbsp low-sodium soy sauce or tamari soy sauce for a gluten-free option
  • 100 ml water

Instructions
 

  • Soak the rice noodles according to package instructions. Alternatively, you can bring water to a boil in a pot. Once it boils, remove the pot from the heat and add the noodles. Let the noodles soften in the hot water for about 5 minutes.
  • Prepare the sauce in the meantime. Combine all the ingredients of the peanut sauce in a small bowl. In case the peanut butter is very firm, you can melt it over a water bath or in the microwave. This makes it easier to stir.
  • Heat the oil in a large non-stick pan over medium-high heat. Sauté the onion and garlic for about 2 min. Add the chicken and fry for around 3 min until mostly cooked through.
  • Next, add the tofu, bean sprouts, and mushrooms — fry for about 2 minutes.
  • Add the spiralized zucchini and carrots. Sauté until they are a little softer but still slightly crispy.
  • Add the rice noodles and then the peanut sauce. Toss gently for about 1 minute until noodles absorbed the sauce
  • Add half of the peanuts. Quickly toss and remove from the heat.
  • Serve immediately with a lime wedge on the side. Sprinkle with remaining peanuts.

Notes

  • Replace soy sauce with tamari sauce for a gluten-free option.
  • Add your favorite vegetables.
  • Make sure to use firm tofu.

Nutrition

Calories: 435kcalCarbohydrates: 49gProtein: 21gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 848mgPotassium: 693mgFiber: 7gSugar: 18gVitamin A: 5223IUVitamin C: 20mgCalcium: 99mgIron: 4mg
Keyword gluten-free, plant-based chicken, protein-rich, vegan, vegan pad thai
Tried this recipe?Mention @futuretaste.eu or tag #futuretaste!