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Dinner: Vegan Pad Thai
Pad Thai vegan style.
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3/4 tsp garlic powder
1/2 tsp red pepper flakes
2 tsps olive oil
2 tsps sesame oil
2 tsps canola oil
1/3 cup lime juice
3/4 cup chopped onion
1 stalk green onions
16 oz mixed vegetables
2 cups bean sprouts
3 tbsps peanut butter
16 oz tofu
1/3 cup soy sauce
1/3 cup unpacked sugar
8 oz rice noodles
Instructions
1. Boil enough water to completely submerge rice noodles. Once the water is boiling, turn off the heat and add the noodles. Let noodles sit for about five minutes or until still just slightly firm. Drain, shock them with cold water to stop cooking process, and set aside.
2. Squeeze tofu completely dry. Cut into 1/4 to 1/2" squares and set aside.
3. Mix peanut butter, sugar, soy sauce, lime juice and red pepper flakes in a bowl. Set aside.
4. In a wok, stir-fry the garlic powder and tofu squares in 1 tablespoon of oil until lightly browned.
5. Add remaining oil, onions, and optional 1" piece of ginger (grated) and stir-fry for about two minutes.
6. Add mixed vegetables and stir-fry for another minute.
7. Add peanut mixture, bean sprouts and rice noodles and stir-fry until sauce thickens.
8. Serve immediately or if you're cooking for just yourself, put the uneaten portions in containers and freeze until ready to be consumed.
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Serving Size: 5
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 528 kcal | ||
| Fat 20.1 g | ||
| Carbohydrate 72.17 g | ||
| Protein 20.39 g | ||
| Iron 129 mg | ||
| Calcium 187 mg | ||
| Monounsaturated Fat 7.57 g | ||
| Polyunsaturated Fat 8.34 g | ||
| Saturated Fat 2.9 g | ||
| Sodium 810 mg | ||
| Sugar 12.44 g | ||
| Potassium 555 mg | ||
| Vitamin A 479 mcg | ||
| Vitamin C 147 mg | ||
| Fiber 6.7 g | ||
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