Oh hey, fam! YES I HAVE ANOTHER VEGAN RECIPE ON THE BLOG! And can I say that it is mighty delicious & satisfying??
But don't you worry my meat-loving friends, I will be posting a meat recipe this week!
So... here it is, my Plant-Based Pad Thai! And just like any other vegan recipe, it is LOADED with vegetables! You may want to glance over the list of veggies that I used in this recipe. If you don't like a specific one, feel free to replace or omit it entirely. However, I chose to have a different color for every vegetable. The more colors you have, the more nutrients you have. So if you decide to substitute a vegetable, try to keep it as the same color as the one you replaced!
You'll be doing A LOT of chopping in this recipe. Be sure to use a sharp, sturdy knife. Feel free to use a food processor or vegetable chopper if you have those handy!
TIME: 30 Minutes
YIELDS: 6-8 Servings
1 container of brown rice noodles
2 tablespoons of olive oil
1 medium red onion, sliced medium
5 garlic cloves, minced
2 cups of broccoli, chopped in florets
1/2 head of cauliflower, chopped in florets
1 yellow squash, sliced in half moons
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1 cup baby carrots, diced
2 cups edamame
1 thumb size portion of fresh ginger, peeled
2 tablespoons coconut oil
1/2 cup liquid aminos
3 tablespoons rice vinegar
Zest & juice of one medium sized lime
2 teaspoons stevia/truvia/monkfruit
1 tablespoon of Himalayan salt
1/2 teaspoon of black pepper
2 tablespoons chopped cilantro
2 tablespoons chopped unsalted peanuts
1 jalapeno, diced
1. Chop and prepare the vegetables as listed above. Set aside on a cutting board.
2. Follow the directions on the box of brown rice noodles and follow the cooking process. It should take about 10 minutes to cook until al dente. Add 2 tablespoons of olive oil and 2 teaspoons of Himalayan salt to the pot of water.
3. While the noodles are cooking, let's cook the vegetables! Place a large saute pan/wok on the stove over high heat. Wait about 30 seconds and that add 2 tablespoons of coconut oil to the pan. Allow the oil to melt all over the surface of the pan. Add the onion, broccoli, cauliflower, red & green peppers, and carrots to the pan. Using tongs, zaute and stir until the onions are fragrant and the veggies are caramelized. Add salt and pepper to the veggies. This process should take about 8-10 minutes. Turn the heat down to medium.
4. Quickly check the noodles. They should be done cooking by now. If the noodles are al dente, drain the noodles in a colander and quickly run luke warm water on them. If the noodles still need cooking time, go back to the veggies and add the squash & garlic, stir & cook.
5. After you add the squash & garlic, add the liquid aminos, vinegar, stevia, and another dash of salt and pepper. Stir the liquid and veggies together to form a sauce.
6. Place the drained, cooked noodles into the pan and stir until well-combined. The noodles should absorb most of the liquid and the noodles should separate softly and not clump together.
7. Turn off the stove. Using a zester or microplane, grate the ginger & and lime directly into the pot. Cut the lime in half and add the lime juice to the pot. Fold & stir the noodles. Add the remaining salt & pepper to taste.
Garnish with chopped peanuts, jalapeno, cilantro, and lime wedges.
If noodles appear dry, add a dash each of more aminos & vinegar.