Shares 521

Forget takeout! This Vegan Pad Thai Salad is a lighter, gluten free alternative to the popular Thai dish.

Having great memory can be both a blessing and a curse. It definitely has its disadvantages ( especially when it comes to arguments, or bad / embarrassing things that have happened), but overall I think it is a good thing. It’s almost like having a photo album of your life stuck in your head.

I remember the fist time I had Chinese food (bad memory); first time I had sushi (good at first, not so good afterwards); the first time I had Thai food (great memory).

Let me talk about this one for a minute.

To be completely honest, for the life of me I can’t remember what I ate. At all. What I do remember, however, is that I was a teenager and I was in Israel visiting my sister. I took a month long trip with some friends, and we had an incredible time. The highlight though, was getting the chance to spend a few days with my sister, whom I hadn’t seen in a long time. So that, is the memory I associate with Thai food.

We don’t get much of a chance to enjoy Thai food around here (not a lot of vegan / vegetarian /kosher options) so over the years we’ve come up with a few versions of our own. We wanted to recreate one of the most popular dishes with recipe.

This gluten free, vegan Pad Thai salad has Red Rice Noodles as a base. Slightly chewy, hearty and made with organic red rice, these noodles a delicious way to incorporate whole grains into your diet. Tossed with spirilized carrots. zucchini, sprouts and crumbled tofu for an extra protein boost, and a citrussy spicy peanut sauce for some heat and a bust of flavor.

Enjoy!

Vegan Pad Thai Salad

Author: https://mayihavethatrecipe.com
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 6 servings
Category: Entree
Cuisine: Kosher / Vegan

Print Recipe

Description

Forget take out! This Vegan Pad Thai Salad is a lighter, gluten free alternative to the popular Thai dish.

Ingredients

8 ounces Explore Cuisine Red Rice Pad Thai Noodles
1/2 cup orange juice
2 tbsp peanut butter
4 tsp tamari sauce
2 tsp grated fresh ginger
14oz extra firm tofu, crumbled
2 large carrots, spiralized
2 large zucchini, spiralized
6 scallions, sliced
3/4 cup soy bean sprouts
1/2 cup chopped cilantro (optional)
For the sauce:
1/4 cup lime juice
1/4 cup coconut sugar
1/4 cup tamari sauce
1/4 tsp marinated red pepper flakes

Instructions

Cook the Red rice Pad Thai noodles according to the package instructions. Drain and rinse with cold water. Set aside
In a small bowl, whisk together the orange juice, peanut butter, soy sauce and ginger until smooth
Heat a large non stick skillet over medium heat. Add the orange juice mixture and the crumbled tofu, toss well and cook for 5-7 minutes
To prepare the sauce, combine all the ingredients in a small bowl and mix well
To assemble the dish, combine the cooked noodles, carrots, zucchini, scallions, sprouts, cooked tofu and cilantro in a large bowl. Add the sauce and toss well. Can be served warm or cold