Vegan Pad Thai Salad

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!

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Vegan Pad Thai Salad

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

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Description

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

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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

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Instructions

1. Cook the Red rice Pad Thai noodles according to the package instructions. Drain and rinse with cold water. Set aside
2. In a small bowl, whisk together the orange juice, peanut butter, soy sauce and ginger until smooth
3. 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
4. To prepare the sauce, combine all the ingredients in a small bowl and mix well
5. 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

Nutrition

• Serving Size: 1/6
• Calories: 295
• Sugar: 15.7
• Sodium: 430
• Fat: 7
• Saturated Fat: 1.1
• Unsaturated Fat: 4.7
• Trans Fat: 0
• Carbohydrates: 50
• Fiber: 3
• Protein: 9.2
• Cholesterol: 0

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