Pad Thai is an almost universal take-out staple. It was one of my favorites too!

So, it got me thinking: can we make a healthy, WFPB version of it?

Well, this is what came out! Enjoy!

Vegan Pad Thai

Serves 2-3

Cook and Prep Time: 35 minutes

You Need:

  • 8 oz. Rice Noodles
  • 1 head Broccoli, stems removed, chopped
  • 1-inch piece Ginger, grated
  • 1 White Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Bell Pepper, thinly sliced
  • 8-10 oz. Edamame
  • 1 Carrot, shredded
  • 1 bunch Scallion Whites, thinly sliced

For the sauce:

  • 2 tbsp. Tamari
  • 1 tbsp. Coconut Nectar or Maple Syrup
  • 1 Lime, juiced
  • 1 tbsp. Rice Wine Vinegar
  • 1 tsp. Arrowroot Powder
  • 1 tbsp. Water
  • 1 tsp. Sriracha (optional)

Toppings (choose your favorite)

  • 1 Thai Chili Pepper, sliced
  • 1 small Avocado, sliced
  • Sesame Seeds
  • Chopped Cilantro, for garnish
  • Scallion Greens, for garnish
  • Toasted Peanuts or Cashews
  • Sriracha or Sambal Oelek
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil or Vegetable Stock, for sautéing
  • Lime Wedges

DIRECTIONS

  1. Rinse and chop the produce accordingly.  In a bowl, whisk together all the sauce ingredients until evenly combined.   
  2. Cook the noodles according to package instructions.
  3. In a large frying pan or wok, set to medium heat and add 1 tsp. olive oil.  Once hot, add garlic, onion, ginger, and scallion whites stirring frequently to avoid burning.  Cook for 1-2 minutes.
  4. Add broccoli, stir to combine.  Cook for 2-3 minutes, until slightly softened.  Then, add carrots and bell pepper, and cook for 1 additional minute.
  5. Then, add half of the sauce, and toss to combine, and all ingredients are evenly coated.
  6. Add edamame, noodles, and the rest of the sauce.  Stir until everything is coated evenly, 1-2 minutes.  Season with salt and pepper as needed.
  7. Serve immediately.  Distribute Pad Thai evenly amongst serving plates.  Garnish with desired toppings.  Enjoy!