Vegan Pad Thai is extra filling and super delicious! It’s also very simple to make and is gluten free. You can store this for a few days, so it’s great as a food prepped meal. I hope you guys love it. Lets kick the new year off healthy eating style. Happy 2018 my friends♥
*Vegan Pad Thai* Serving Size: 4 Medium Bowls
1 Pack of Roland Gluten Free Rice Noodles (14 oz) Here’s the link>> Rice Noodles
1/2 Red Pepper (Slice into thin strips)
3 Carrots ( Remove Skin + Peel)
4 Scallions (Rough Chop)
2 Tbs of Toasted Sesame Oil
Toppings: Crushed Peanuts + 2 Basil Leaves (Rough Chopped)
Optional: 1 Cup Mung Bean Sprouts
1/3 Cup Veggie Broth ( I use the whole foods brand) >>Veggie broth
2 Grated Garlic Cloves
2 Tbs Peanut Butter
Juice From Half a Lime
3 Tbs Maple Syrup
1 +1/2 Tbs Garlic Chili Sauce (Add more to taste)
1 Tsp Rice Vinegar
3 Tbs Gluten Free Tamari >>Grab it here
1. Take half a pack of your rice noodles and soak them in cold water for 40 minutes
2. While your rice noodles are soaking add all of your sauce ingredients to a high speed blender
3. Blend your pad thai sauce on high until it’s nice, smooth, and creamy + set aside
4. When your rice noodles has 10 minutes left add 2 tbs sesame oil to pan + pre-heat on medium
5. Add your red peppers + carrots + scallions to pan + saute for 7 mins (until wilted)
6. Next strain your rice noodles + add them to a pan of boiling water for 2-3 minutes
7.Don’t over cook!
8. Next strain your cooked rice noodles + add them to your sauteed veggies
9.Pour your vegan pad thai sauce on top + stir and mix veggies and rice noodles really good
10. Allow to warm on low heat for 2 minutes
11. Serve in dish + add chopped peanuts + fresh basil + 1 tsp of chili sauce + 1 tsp of tamari on top! Enjoy! It’s really good!
Thanks so much for checking out this recipe. I hope you all love it. Comment below and let me know your thoughts! Don’t forget to share the website with your friends and family♡
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Hugs & Happy Vegan Pad Thai Eating,