Vegan Pad Thai
Ingredients
The noodles
The vegetables
-
1
pound
green cabbage, shredded
-
1
carrot
shredded
-
3
count
green onions, chopped
-
1
cup
fresh cilantro, chopped
-
¼
cup
chopped peanuts
The sauce
-
3
tablespoons
tamari (gluten-free soy sauce)
-
1
tablespoon
fresh lime juice
-
2
tablespoons
maple syrup
-
1
tablespoon
sriracha
The oil
-
1
tablespoon
extra-virgin olive oil
Instructions
- Boil water in a large pot and cook the noodles according to package directions.
- While the noodles are cooking, heat olive oil in a large skillet over medium-high heat.
- Add shredded cabbage to the skillet and season with salt, sautéing until tender for about 8 minutes.
- In a small bowl, mix tamari, lime juice, maple syrup, and sriracha to create the sauce.
- Once the noodles are cooked, drain them and add to the skillet with the cabbage.
- Add the sauce, shredded carrots, and chopped green onions to the skillet and stir to combine and heat through.
- Adjust seasoning as needed, then stir in chopped cilantro just before serving.
- Top with chopped peanuts and serve warm.
Nutrition Facts (estimated)
Servings
2
Calories
522
Total fat
17g
Total carbohydrates
83g
Total protein
13g
Sodium
1858mg
Cholesterol
0mg
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