Pad Thai (Vegan & Gluten-Free)
Recipe: #5528
May 23, 2012
Categories: Brunch, Fathers Day, Mothers Day Sunday Dinner, Wok/Stir-Fry, Heart Healthy, No Eggs, Non-Dairy, Vegetarian, Frozen Vegetables, Vegetarian Dinner, more
"This is perfect for vegan diets, tofu may be added if you like, it makes enough for 2-4 people, depending on how hungry they are. For the addition of tofu: slice firm tofu into 1/2-inch-1-inch squares, marinate it in a 1:1 blend of peanut oil and soy sauce for 30-90 minutes, and then fry the squares in the skillet with the vegetables"
Ingredients
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- SAUCE
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Nutritional
- Serving Size: 1 (252 g)
- Calories 455.2
- Total Fat - 33 g
- Saturated Fat - 5 g
- Cholesterol - 0 mg
- Sodium - 885.1 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 9.8 g
- Sugars - 10.4 g
- Protein - 11.5 g
- Calcium - 70.7 mg
- Iron - 2.3 mg
- Vitamin C - 9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil enough water to cover noodles and soak them for 8-10 minutes (follow package directions). Drain. In a large skillet over medium-high heat toss the frozen vegetables and garlic in 2 tablespoons oil until heated through. In a medium bowl, whisk together sauce ingredients until well combined.
Step 2
In a medium bowl, whisk together sauce ingredients until well combined. Once vegetables are warm and sauce and noodles are ready, remove vegetables from skillet and set aside.
Step 3
Return skillet to medium heat and add sauce and noodles, stirring together until noodles are thoroughly coated. Add vegetables back to skillet and stir to combine everything. Divide amongst 2-4 plates and sprinkle with fresh chopped cilantro, if desired.
Tips
No special items needed.