Pad Thai (Vegan)

Pad thai has always been one of my all time favorite meals, ever since I was a little kid. I love the combination of flavors and those thick rice noodles. However, I do not love the excessive oils and other ingredients I probably don’t even know that come with ordering it from a restaurant. Not to mention, for vegans out there it usually contains not only meat but fish sauce. So here’s a recipe that let’s everyone enjoy this classic dish from the comfort of their own home in the healthiest way possible.

IMG_9836-1.JPG

Ingredients:
-100g of Thai rice noodles
-One cup of mug bean sprouts
-200g of firm tofu, chopped into cubes
-5 green onions, chopped
-3 carrots made into noodles (I used a julienne peeler)
-One tablespoon of olive oil

For the sauce:
-4 tablespoons of tomato paste
-2 tablespoons of soy sauce
-6 tablespoons of water
-1/2 teaspoons of fresh ginger, minced
-1 teaspoon of sugar of choice (coconut sugar works best)
-1/4 teaspoon of chili flakes

Directions:
Begin by preparing the noodles according to the directions on the box. I soaked mine in warm water until they were tender. Meanwhile, heat the oil and tofu over medium heat and fry the cubes until they are lightly browned. Add the prepared noodles, carrot pieces and sauce and mix gently. Once you feel it’s fully cooked, take off heat and fold in bean sprouts and green onion. Pour into bowls and top with fresh cilantro and chopped peanuts. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s