Vegan Peanut Pad Thai with Baked Tofu
This healthy Pad Thai made from brown rice noodles has all the flavor of the traditional dish, but vegan! The hint of peanut from the sauce and the extremely crispy baked tofu set this Pad Thai apart from any other.
Ingredients
Pad Thai Ingredients
- 10 oz brown rice noodles cooked according to package directions
- 1 cup sliced green onion about 5 sprigs
- 1 cup sliced red bell pepper
- 3 cups purple/red cabbage sliced
- 1 cup thinly sliced carrots
- 1 teaspoon grated ginger
- 2 cloves minced garlic
- 2-3 tablespoons toasted sesame oil
Peanut Pad Thai Sauce
- 3 tablespoons peanut butter or cashew
- 4 tablespoons low sodium soy sauce
- 6 tablespoons maple syrup
- 1 tablespoon rice wine vinegar
- 1 tablespoon siracha optional
Tofu
- see directions for my favorite recipe!
Toppings
- lime
- chopped cashews
- chopped peanuts
- cilantro
- green onion
- sesame seeds
Instructions
Pad Thai
- Whisk together all the sauce ingredients. Set aside.
- Heat a large nonstick pan to 75% heat with the sesame oil. Add the garlic, ginger, cabbage and peppers. Cook for about 2-3 minutes until softened, then add carrots and green onions and cook for another minute. Add the cooked rice noodles and the sauce and cook for about a minute, tossing together. Turn off the heat when everything is cooked through and fully combined.
Serving
- Serve with desired toppings and enjoy.