I'm busy guest blogging today over at The Honest Company Blog lately; today we are talking Pad Thai.
I don't know about you, but my family doesn't always agree on what to have for dinner. But there are some dishes, like this veggie Pad Thai, that everybody can agree on, including mom (the health foodie).
I have made this veggie Pad Thai recipe a few times, playing around with measurements and different ingredients. It's a fun dish to perfect because who doesn't love good Thai food?
Sometimes I crave this dish but most Thai restaurants use soy sauce, which isn't gluten-free. So making it at home has been a wonderful treat! I love my recipe makeover because it's not only gluten-free but it's also dairy and meat-free as well. Fish sauce is a great tasting addition to pad thai sauce but it's not vegan. If that doesn't matter to you, then start with 2 Tablespoons of it and see how you like it. You can play with different sweeteners as well, cane sugar, maple syrup, honey or agave nectar. I use those on rotation.
Traditionally, this dish has egg (cooked alongside the tofu). You can leave it out or use Just Egg products in place of regular eggs like I did here. If you're not vegan, you can add fried eggs. Or you can even add a tablespoon or two of fish sauce to my recipe. I made it once with peanut butter and as well. Use this as your foundation and play around with it. Your family will love it. You can add grilled broccoli or other vegetables as well. I have a wonderful, creamy, 5 minute Thai almond butter sauce that goes well over Pad Thai noodles as well. You won't want to miss that recipe.
This Veggie Pad Thai recipe is tangy, savory, peanut-y, and totally healthy!
I hope you enjoy recipe as much as we do!
To-Die-For Veggie Pad Thai
- 8 ounce Thai rice noodles
- 2 tablespoon Coconut Oil divided
- 8 ounce Tofu cut into strips
- ⅓ cup Just Egg (vegan egg product)
- 2 cloves Garlic minced or pressed
- 2 each Scallions thinly sliced
- 4 ounce Mung bean sprouts
- ¾ cup Cilantro chopped
- 2 each lime wedges
- 2 tablespoon Chili sauce
- 1.5 tablespoon Sriracha sauce or similar
- 2 tablespoon Tamarind paste
- ⅓ cup Palm sugar or brown sugar
- 2 tablespoon Mellow white miso paste
- 2 Tbsp Tamari (gluten-free soy sauce)
- 1 tablespoon Olive Oil
- 1 teaspoon Toasted sesame oil
Garnish: chopped peanuts, julienned zucchin or julienned carrots & bean sprouts
- Preheat the frying pan over medium heat with 1 tablespoon of coconut oil. Cook the tofu and garlic until browned on the bottom (about 3 minutes). Add the Just Egg product here as well if you choose to use it. Add a sprinkle of tamari to give it a browned look and saltier taste. Cook for another 5-7 minutes, tossing often, until browned.
- Meanwhile, place the rice noodles in a bowl of super hot water (my sink faucet gets the water very hot). Let sit for about 7 minutes while you're making the sauce. Or follow directions on the back of the package.
- For the sauce, you will want to blend all of the ingredients in a blender on low/medium until smooth.
- In a large saucepan/frying pan combine the tofu, soaked noodles (discard the water), and 1 cup of the sauce. You can also add cooked veggies of your choice, but that's up to you. Heat on medium until noodles are warm and everything is well cooked.
- Add the scallions, mung beans, cilantro and toss just to get it wilted. Add more sauce if needed. Top with shredded zucchini and carrots, additional herbs and peanuts. Lime wedges are wonderful for extra tang.