Description
Forget restaurant takeout! This Vegan Thai Noodle Salad is bright, light, savory, and nutty and it will remind you of the popular Thai dish, Pad Thai.
Ingredients
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- 8 ounces Explore Cuisine Red Rice Pad Thai Noodles
- 1/2 cup orange juice
- 3 tbsp peanut butter
- 4 tsp tamari sauce
- 2 tsp grated fresh ginger
- 14oz extra firm tofu, grated or crumbled ( see note 1)
- 2 large carrots, spiralized
- 2 large zucchini, spiralized
- 1 cup shredded red cabbage
- 6 scallions, sliced
- 3/4 cup soybean sprouts
- 1/2 cup chopped peanuts
- Chopped fresh cilantro (optional)
- For the sauce:
- 1/3 cup lime juice
- 1/3 cup coconut sugar, you may use regular sugar or brown sugar, if not available.
- 1/3 cup tamari sauce or soy sauce, if not gluten-free
- 1/4 tsp marinated chopped red cherry peppers, Sambal Olek, sriracha (optional for heat)
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 nonstick skillet over medium heat. Add the grated tofu and the orange juice mixture. Mix well and cook for 15 minutes on medium-high heat or until is drier and crumbly. (See note 2)
- To prepare the sauce, combine all the ingredients in a small bowl and mix well
- To assemble the dish, combine the cooked noodles (see note 3), carrots, zucchini, cabbage scallions, sprouts, and cooked tofu in a large bowl. Add the sauce and toss well. Top with chopped peanuts. Can be served cold or at room temperature.
Notes
- Grating the tofu will give it a better texture for this dish, if you prefer not to grate it, crumble it into little tiny pieces.
- Tofu cooking time will depend on what tofu you are using and the amount of moisture in the tofu.
- If the Pad Thai noodles are stuck together after cooking run them through cold water.
Post originally published on June 3, 2020
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 2 cups
- 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