If you’re looking for an easy, vegetarian twist on the classic Pad Thai dish, this recipe is perfect! Made with simple and wholesome ingredients, it’s healthy and delicious. This recipe is also versatile – you can easily customize it with your favourite veggies or proteins.
Why You’ll Love This Recipe:
- It’s vegetarian and vegan-friendly
- It’s packed with flavour
- The recipe is simple to follow
- The ingredient list contains whole foods that are easy to find in most grocery stores
For the Pad Thai:
- Rice noodles (8 oz)
- Garlic cloves (3 minced)
- Carrots (2 medium sized grated)
- Red pepper (1 sliced into thin strips)
- Cilantro (1/4 cup chopped)
- Scallions/green onions(3 thinly sliced)
For the Sauce:
- Soy sauce/tamari (1/4 cup)
- Lime juice freshly squeezed 2 tbsp)
- Pure maple syrup 2 tbsp
- Natural peanut butter ¼ cup
- Sriracha sauce(optional)*
How To Make This Recipe:
Step One: Prep all of your vegetables before cooking. Boil water in a pot over high heat. Add rice noodles to hot water and cook until they become tender(around 6 minutes). Drain noodles and rinse under cold water.
Step Two: In a small bowl, mix together soy sauce/tamari,j uice from limes,maple syrup,natural peanut butter,and sriracha until well blended then set aside.
Step Three: Heat some coconut oil in a large pan over medium-high heat.Add garlic cloves,stirring frequently then add carrots stir until almost tender.
Step Four: Toss in red pepper slices stirring occasionally for around two minutes then pour pre-mixed sauce. Cook for another three minutes then add rice noodles to pan.Toss everything together.
Step Five: Serve immediately with cilantro and sliced scallions as a garnish.
Cooking Time and Temperature Guidelines:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 Minutes
- For added crunch, sprinkle chopped peanuts on top.
- Customize this recipe by adding your favourite vegetables such as bean sprouts, broccoli, or mushrooms.
You can adjust the seasoning of this dish to fit any diet or taste preference. Some seasoning options include:
– Use tamari instead of soy sauce to make it gluten-free
– Adjust the amount of sriracha based on how spicy you like your food
– Substitute natural peanut butter with sunflower seed butter if you have a nut allergy
## Recipe Tips:
- Make sure to season the vegetables while they are cooking to add more flavour.
- If you don’t have rice noodles, you can substitute them with whole grain spaghetti or other thin pasta of your choice.
## Recommended Tools To Make This Recipe:
- Large pot for boiling water and cooking noodles
- Large non-stick frying pan or wok
- Wooden spoon for stirring veggies and sauce
To Sum Up:
This recipe is an easy-to-follow vegetarian twist on classic Pad Thai that’s versatile enough for customization. The healthy ingredient list contains simple whole foods that are easy to find in most grocery stores.
Sure! Here are three popular FAQs with answers for “Easy Vegetarian Pad Thai: A Delicious Twist on a Classic Dish” from AddM3:
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using brown rice noodles or any other gluten-free noodle of your choice instead of traditional rice noodles. Additionally, you should use a tamari or coconut aminos instead of soy sauce to keep the dish gluten-free.
Can I add protein to the dish?
Yes, feel free to add some protein like baked tofu cubes, edamame beans, chickpeas or even roasted peanuts if you prefer in this Vegetarian Pad Thai.
How long does it last in the fridge and how do I store leftovers?
After cooking your vegetarian pad thai, let it cool down before storing leftovers. You can refrigerate them in an airtight container for up to three days. Reheat the leftovers in a pan on medium heat with a bit of water added as needed to prevent sticking until heated all way through; alternatively reheat covered in microwave safe bowl in microwave by adding 2-3 tbsp of water while reheating so that it doesn’t dry out while reheating evenly throughout