Description
Forget take out! This Vegan Pad Thai Salad is a lighter, gluten-free alternative to the popular Thai dish.
Scale
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 soybean 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
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
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
Keywords: Pad Thai, vegan Pad Thai, Salad, how to make vegan Thai food