Vegan Pad Thai
User Reviews
4.9
117 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
2
-
Calories
522 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Pad Thai
Report
Vegan Pad Thai is a fast weeknight dinner that tastes amazing! All you need is 4 pantry ingredients to make the flavorful sauce, and you can add any veggies you like.
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Ingredients
- 4 ounces rice noodles (or noodles of choice)
- 1 tablespoon extra-virgin olive oil
- 1 pound green cabbage , shredded
- 3 tablespoons tamari (47 grams; gluten-free soy sauce)
- 1 tablespoon fresh lime juice (13 grams)
- 2 tablespoons maple syrup (39 grams)
- 1 tablespoon Sriracha (19 grams)
- 1 carrot , shredded (84 grams)
- 3 green onions , chopped (30 grams)
- 1 cup fresh cilantro , chopped (16 grams)
- 1/4 cup chopped peanuts (36 grams)
Instructions
- Bring a large pot of water to a boil, and prepare the noodles according to the package directions.
- While the noodles are cooking, heat the olive oil in a large, deep skillet over medium high heat. Add the cabbage and season with 1/2 teaspoon of salt. Sauté until tender, about 8 minutes.
- While the cabbage and noodles are cooking, stir together the sauce in a small bowl. Combine the tamari, lime juice, maple syrup, and sriracha, and stir until smooth.
- When the noodles are done, drain well, then add them to the large skillet with the cabbage. Add in the sauce, carrots, and green onions, and stir often, so everything gets heated and evenly coated in the sauce. Taste and adjust any seasoning as needed. (See the post above for tips!)
- Stir in the cilantro right before serving, and sprinkle in the peanuts, so they'll stay crunchy. Serve warm. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat for 5 minutes to serve again.
Notes
- Nutrition information is for half the batch, and is just an estimate, not a guarantee.
- If you don't like peanuts, feel free to leave them out or swap for another crunchy nut, like cashews or almonds.
- The veggies in this dish can be easily substituted, so use what you have on hand! Green cabbage will be the least-noticeable veggie visually, but red cabbage tastes good, too!
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
83g
(28%)
Protein
13g
(26%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Sodium
1858mg
(77%)
Potassium
813mg
(23%)
Fiber
10g
(40%)
Sugar
22g
(44%)
Vitamin A
6037IU
(121%)
Vitamin C
97mg
(108%)
Calcium
176mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 13g | 26% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 1858mg | 77% |
| Potassium | 813mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 22g | 44% |
| Vitamin A | 6037IU | 121% |
| Vitamin C | 97mg | 108% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
117 reviews
Excellent
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