Vegetarian Pad Thai
Prep time
Cook time
Total time
This fresh, easy dish is packed with vegetables and topped with a sweet-savory peanut sauce. It is packed with flavor, tastes indulgent without being heavy and is so satisfying. I've made this dish both with and without sweet potato noodles and it's great both ways. Made for 2 servings. You could easily adjust quantity and add more or less of your favorite veggies and add any other protein.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 2 servings
Ingredients
Noodles and Vegetables
- Approximately 4 oz Gluten-free Thin Rice Noodles (I've used Explore Asian and Thai Kitchen)
- Approximately handful or two of sweet potato noodles (1-2 cups)
- ¾ cup of shredded cabbage
- ½ cup mung bean sprouts
- ¼ cup firm tofu, drained, pressed and cubed
- a handful of salted peanuts
- a handful of cilantro
Dressing
- 1 Tbsp peanut oil
- 1 Tbsp tamarind stir fry paste
- 1 Tbsp low sodium soy sauce
- 1 bunch scallions, chopped (reserve some of the green parts for garnish)
- 1 clove garlic, minced
- ½ tsp fresh grated ginger
- juice of 1 lime
- 1 Tbsp maple syrup
Peanut Sauce
- ¼ cup natural peanut butter
- 1 tbsp gluten-free tamari
- ½ inch piece ginger, sliced
- 1 tsp rice wine vinegar
- 2 "squirts" siracha sauce
- Juice of 1 small lime
- ¼ cup hot water (you can use less if you want a thicker sauce)
- 2 tbsp brown sugar
Instructions
Dressing
- Over medium heat, add oil, tamarind sauce, soy sauce and heat until it is about to simmer. Add scallions and garlic and simmer for a few minutes.
- Remove from heat and add ginger, lime juice and maple syrup. Mix well. Set aside.
Peanut Sauce
- Place all ingredients in a small blender and pulse till blended and smooth, approximately 1 minute or less
Noodles and Veggies
- Prepare noodles according to package
- If using sweet potato noodles, soak sweet potato noodles in hot water to soften, approximately 10 minutes OR saute with a touch of oil in a fry pan for 5-10 minutes. (I prefer to saute them)
- Combine prepared noodles, sweet potato noodles, cabbage, and sprouts in a large bowl and add dressing mixing well.
- Top with tofu and peanuts
- Drizzle with peanut sauce and top with cilantro and scallions
- Store extra peanut sauce in the refrigerator in a sealed jar and use as salad dressing or dip for the next few days.
This looks great! Is the tofu uncooked?
Thanks so much! It is one of my favorites! I happen to be a huge tofu fan and it is uncooked in this dish. You could always grill it or roast it if you wanted but it is an extra step. The other day I picked up a package of already grilled tofu which I thought was really interesting and tasted good, that would work too. Let me know if you try it.
Do you do the sweet potato noodles yourself with a spiralizer or do you buy them dried? I’ve never seen them before!
I usually purchase them pre-sprialized but you could make your own. Let me know if you try!
My daughter said it best- “This is totally amazing.” Awesome recipe was a hit with the whole family and the sweet potato noodles were very easy to do with a spiralizer and some sautéing.
Yay! Love that your daughter and entire family loved it! Thanks for sharing!