Easy Veggie Pad Thai
Most restaurants serve pad thai with an oil-based fish sauce. This version is oil-free and plant-based but still boasts that delicious combination of sweet, sour, and spicy flavors.
Prep: 25 mins
Cook: 30 mins
Yield: 4 to 6 servings
Reprinted fromThe PlantPure Kitchen (BenBella Books, 2017)
Ingredients
Ingredients
- 6 ounces extra-firm tofu, cut into 1-inch cubes
- 6-8 ounces brown rice noodles
- 1 medium carrot, peeled and julienned
- 1 red bell pepper, seeded and sliced
- ½ red onion, sliced
- 3 cups chopped broccoli florets
- 1 cup shredded cabbage
- 2 cups chopped spinach
- 1 cup fresh mung bean sprouts
- 4-6 green onions, chopped
- 3-5 garlic cloves, minced
Sauce
- 2 garlic cloves, peeled
- 1 tsp grated fresh ginger
- ¼ cup water
- 3 Tbsp low-sodium tamari
- 2 Tbsp pure maple syrup
- 1 Tbsp rice vinegar
- 1 Tbsp tahini
- 1 Tbsp lime juice
- 1 tsp tamarind paste
- 1 tsp sriracha
- 2 tsp cornstarch
Toppings
- ½ cup chopped peanuts
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges (optional)
Instructions
Instructions
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- 2. Combine all the sauce ingredients in a blender and blend until smooth and creamy.
- 3. Arrange tofu in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables). Bake until golden, 15 to 20 minutes.
- 4. While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
- 5. In a skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
- 6. In a large serving bowl, toss the noodles, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired.
Cooking Tips
Cooking Tips
- 1. Don't hesitate to try different veggies in this dish. I like the variety and color of the ones I use here, but you can choose your own favorites.
- 2. Tamarind paste (a sticky, sour fruit paste) can be found in the Asian section of most large supermarkets, but if you can't find it, you can substitute with 1 pitted date.
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