Pad Thai (Vegan & Gluten-Free)

4
Servings
10m
Prep Time
10-12m
Cook Time
20m
Ready In


"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"

Original recipe yields 4 servings
OK
  • SAUCE

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 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 & Variations


No special items needed.

Related

QueenBea

I made this exactly as instructed and it turned out perfectly. Thanks for posting this tasty recipe!

review by:
(16 Jun 2013)