There’s nothing quite like a hot plate of pad thai from a amazing Thai restaurant.  Unfortunately this high carb meal is usually packed with sugar and not necessarily made with the healthiest oil. And, if you are vegetarian or vegan and don’t eat fish sauce, then pad thai isn’t really an option.  We’ve made this version that’s always gluten free and made with nutritious ingredients.  In case you have other  sensitivities or allergies, here are our suggestions on how to modify the recipe:

1. If you don’t eat peanuts- replace with cashews instead.

2. If you don’t eat soy, replace tamari with coconut aminos.

3. If you don’t eat coconut sugar, try replacing it with a few drops of stevia (we haven’t tested this out, so not sure how it would turn out).  Alternatively, if you don’t have a sweet tooth you could just omit the sweetener all together and add some extra lime juice.

4. Don’t eat grains, replace the rice noodles with kelp noodles and you’ve got a really quick, easy meal!

Vegan Pad Thai

Sauce:
3 Tbsp coconut sugar
5 Tbsp lime juice
1 Tbsp tomato paste
3 Tbsp tamari
1 Tbsp miso (we used chickpea miso)

Veggies:
2 cloves garlic, minced
2 tsp ginger root, minced
1 bunch broccoli, chopped in florets
2 carrots, sliced in matchsticks
1 cup nappa cabbage, slivered
coconut oil for sautéing
sea salt

4 servings rice noodles

Optional Proteins:
2 eggs
1 cup organic tofu, cut in small cubes
1 organic chicken breast, cut in small pieces

Toppings:
organic peanuts, crushed or chopped finely
large handful fresh cilantro leaves, chopped
lime, cut in wedges

Directions:

1. Saute the garlic and ginger for 30 seconds in coconut oil in a large saute pan.

2. Add in the broccoli, carrots and nappa cabbage and saute for 5 to 10 minutes, until the veggies are lightly cooked.

3. Meanwhile, prepare the rice noodles according to the instructions on the box.

4. Remove veggies from the pan and set aside.

5. If you are making egg, tofu, or chicken, saute them at this point with some coconut oil in the pan.  For eggs- scramble together and cook quickly until fluffy.  Tofu or chicken can be seared on the outsides (cooked through to center).  Skip this step if you’re just making vegetables.

6. Whisk together the ingredients for the sauce, except for the miso.

7. Add the sauce into the pan and saute with the cooked rice noodles for a few minutes, so that they absorb all of the liquid and are very flavourful.

8. Then you can add the cooked veggies (and protein option if you prepared it) back into the pan, tossing together with the noodles.  Mix in the miso at this point.  Try not to heat the miso too much as the heat destroys the healthy bacteria found in miso.

9. Divide into 4 servings and top with fresh cilantro, chopped peanuts, and lime wedges.

written by Sarah Grossman