This Vegetarian Pad Thai is a real win!
Packed with goodness and fresh tasting, but it has multi levels of flavor and is so satisfying. Plus, it’s super easy to whip up!
It is a mix of rice and sweet potato noodles, shredded cabbage, bean sprouts, tofu, peanuts and the yummiest peanut sauce!
And it is adaptable to tastes… you could use more or less of the rice noodles and sweet potato noodles to taste. It could even be 100% grain free if you skipped the rice noodles.
Here’s what in the dish (in addition to an amazing pad thai dressing and peanut sauce) as I’ve made it: Thin Rice Noodles (we used Thai Kitchen here), sweet potato noodles, shredded cabbage, mung bean sprouts, tofu (skip if you prefer but I personally love it!) plus peanuts, cilantro and scallions for garnish.
A note on the sweet potato noodles. You could use a spiralizer to make them (we love our Paderno Spiralizer – amazon affiliate link), but many stores sell them pre-spiralized. While I like to make my own zucchini noodles, I find sweet potato noodles more challenging and usually purchase them already cut into noodles.
Now to the pad thai dressing.
A traditional pad thai dressing include fish sauce. As I made this a vegetarian version, it does not and tamarind stir fry paste substitutes. The tamarind paste mixed with all the other ingredients is sooooo delicious!
What you’ll need for the dressing is peanut oil, tamarind stir fry paste, gluten-free soy sauce or tamari, scallions, garlic, fresh ginger, juice of a lime, and maple syrup.
Cooked up together for us a few minutes, the result is the most amazing sweet, sour, savory and salty dressing that is mixed up with the noodles and makes the noodles taste soooo good!
More on the Peanut Sauce… It is one of my favorites! It is seriously so yummy, practically drinkable. It is a little savory, a little sweet, a little (or a lot – you decide) spicy .
You could also make this with any nut or seed butter of your choice if you have an allergy to peanuts.
It’s made with 8 ingredients and comes together quickly: peanut butter, gluten-free tamari, ginger, rice wine vinegar, sriracha, fresh lime juice, water and brown sugar.
Drizzled on top of the tofu and noodle mix, it is delish!
So now you have your dressing and your peanut sauce… the only thing left to do is cook the rice noodles and saute the sweet potatoes until tender. I usually do this simultaneously and it is super quick — the noodles take less than 5 minutes because they are thin and the sweet potato noodles just 5-10 minutes.
Once they are cooked you mix them along with the cabbage and mung bean sprouts with the dressing i a large bowl, top with tofu, drizzle with peanut sauce and sprinkle with peanuts, scallions and cilantro for extra burst of crunch and flavor.
Hope you love it as much as we do!
Scroll down for recipe and leave me a comment if you try it.