Vegan pad thai with veggie noodles
When iso makes you want to cry, have a go at this vegan pad thai!
This delicious take on the classic Pad Thai is not only vegan but also completely gluten free. The veggie noodles make this a great recipe if you’re looking for a low-carb dinner but it is still filling and full of flavour.
Prep time: 15 mins
Cook time: 20 mins
3 tbsp tamari
3 tbsp nutritional yeast
2 tbsp sunflower oil
2 red peppers, thinly sliced
Half red cabbage, thinly sliced
1 red chilli, finely chopped
1 bundle spring onion, finely chopped
5 carrots, grated into ribbons
2 courgette, grated into ribbons
5cm fresh ginger, grated
15g crushed peanuts/almonds
Lime wedges for serving
For the sauce
4 tbsp almond butter
6 tbsp lime juice
5 tbsp tamari
3 tbsp maple syrup
2 tsp chilli flakes
Press your tofu under a firm weight, we use cookbooks, for at least 2 hours to drain the liquid out.
Preheat the oven to 180°C fan or 200°C.
Cut your tofu 1 ½ cm cubes and toss them in 1 tbsp of the tamari sauce. Once all the pieces are coated, coat them in the nutritional yeast flakes, again making sure they are evenly covered. Place your tofu pieces on a baking matt and bake in the oven for 20 minutes, turning them over half way through.
For the vegetables, start by heating the oil in a wok and adding the cabbage and peppers, along with 1 tbsp of tamari sauce. Once the veg has been frying for 2 minutes add the spring onion and chilli and continue to fry until the cabbage has begun to soften, about 5 minutes. Next add the carrot and courgette ribbons and the remaining tamari sauce and fry for a further 5 minutes or until the carrots have begun to soften without losing their bite.
To make the sauce, simply combine all the ingredients and pour over the vegetables until the flavours have merged together.
Serve the pad thai with the tofu nuggets, crushed peanuts and a few lime wedges.
Serve and enjoy!
*We used almond butter for this recipe but you can use any nut butter that you have in your cupboard.
*If you are not gluten free, then you can use soy sauce instead of tamari or coconut aminos if you have them.
*If you can’t get hold of nutritional yeast, then you can use cornflour instead but the tofu nuggets won’t get quite as crispy.
Credit to minimalist baker for inspiration for this pad thai!