This recipe has been a very long time coming.
While doing a little experimentation with my weight loss program within the winter, I actually missed our weekly takeout order of Pad Thai. Due to some restrictions, I wasn’t capable of have it, so I made a decision to make a model that was pleasant to my intestine whereas nonetheless tasting scrumptious.
Spoiler alert: This is my new favourite Pad Thai recipe that trumps takeout each time. It’s that good!
This recipe is easy, requiring simply 30 minutes to arrange!
And LOOK in any respect these veggies! Noodle-free Pad Thai by no means seemed so attractive and scrumptious.
To exchange conventional rice noodles, I went with carrot “noodles,” collard greens, thinly sliced bell pepper, and cabbage. Look in any respect these attractive crops you’re going to eat!
And let’s not neglect the sauce, which I performed round with fairly a bit till perfecting: almond butter, lime juice, coconut aminos (or tamari / soy sauce), maple syrup, and chili flake. That’s it! So easy, savory, spicy, candy, and insanely scrumptious.
For extra “oomph,” I added a little bit of crumbled tofu to mock the egg in conventional Pad Thai, however that is utterly non-obligatory, particularly when you’re soy-free. I even included some choices under for these on the lookout for soy-free protein sources!
I hope you all LOVE this more healthy Pad Thai! It’s:
This would make the good weeknight meal once you need one thing satisfying and wholesome on the desk FAST. It is scrumptious by itself, however it might pair particularly nicely with these Thai Spring Rolls, Thai Yellow Curry with Mango, and Curry Roasted Cashews.
If you do this recipe, tell us! Leave a remark, charge it, and don’t neglect to tag a photograph #minimalistbaker on Instagram. Cheers, associates!
Noodle-Free Pad Thai (30 Minutes!)
Amazing noodle-free Pad Thai with rainbow greens and a spicy-sweet almond butter sauce. Just 30 minutes required and SO versatile!
Author: Minimalist Baker
Recipe kind: Entrée
Cuisine: Thai-Inspired, Vegan, Gluten-Free
- half of cup (124 g) extra-firm tofu (extra liquid pressed out, crumbled with a fork)
- 1 Tbsp (15 ml) coconut aminos (or tamari or soy sauce if not GF)
- 1 tsp chili garlic sauce or 1/eight tsp crimson pepper flake
- non-obligatory: 1/Four tsp floor turmeric
- 2 half of Tbsp (40 g) nut butter (almond butter, peanut butter, sunflower seed butter, and many others.)
- Three Tbsp (45 ml) lime juice
- Three half of Tbsp (52 ml) coconut aminos (or sub tamari or soy sauce if not GF), plus extra to style
- half of tsp crimson pepper flake or 1 tsp chili garlic sauce (Huy Fong Foods model)
- 1 half of Tbsp (22 ml) maple syrup or (12 g) coconut sugar, plus extra to style
- 1 Tbsp (15 ml) sesame oil (sub water or omit if low/no-fat)
- 1 serrano pepper, seeds + stem eliminated, thinly sliced (omit for much less warmth)
- Three inexperienced onions, ends eliminated + thinly sliced
- 1 half of cups (135 g) thinly sliced crimson cabbage
- 1 crimson bell pepper (120 g), cored and thinly sliced lengthwise
- 2 Tbsp (30 ml) coconut aminos (or tamari or soy sauce if not gluten free), divided
- Four-5 massive carrots, peeled and ribboned with a vegetable peeler (~Four cups packed or 300 g)
- 6 collard greens, massive stems eliminated, stacked + thinly sliced (~2 cups packed or 72 g)
- non-obligatory: half of tsp freshly grated ginger (or 1/Four tsp floor ginger)
- non-obligatory: half of tsp freshly grated turmeric (or 1/Four tsp floor turmeric)
FOR SERVING non-obligatory
- Fresh cilantro
- Crushed peanuts / peanut sauce
- Red pepper flake
- If serving with tofu: Add tofu to a small mixing bowl and season with coconut aminos, chili garlic sauce (or pepper flake), and turmeric (non-obligatory). Stir and put aside.
- Add all sauce elements to a small mixing bowl and whisk to mix. Taste and modify taste as wanted, including extra lime juice for acidity, coconut aminos for saltiness, crimson pepper flake or chili sauce for warmth, or maple syrup for sweetness. Set apart.
- Heat a big skillet over medium warmth. Once sizzling, add oil (or water), pepper, onions, cabbage, bell pepper, and 1 Tbsp coconut aminos. Cook for Three minutes, stirring/tossing steadily.
- Add tofu to a nook of the pan and sauté till barely browned, stirring steadily – about Three-5 minutes.
- Add carrots and collard greens and remaining 1 Tbsp coconut aminos and stir. Sauté for two minutes. Then add Pad Thai sauce and freshly grated ginger and turmeric (non-obligatory).
- Sauté over medium warmth till warmed by way of and collards are barely wilted – about Three minutes – stirring steadily.
- Taste and modify taste of dish as wanted, including extra maple syrup for sweetness, crimson pepper flake or chili garlic for warmth, coconut aminos for saltiness, or lime juice for acidity.
- Divide between serving plates and luxuriate in. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. Serves 2 as an entrée or Four as a facet.
*You can simply take away the tofu from this dish to maintain the recipe soy-free! Other protein choices may embrace crushed peanuts/nuts, serving the dish over quinoa, and even sprinkling on some hemp seeds.
*Nutrition data is a tough estimate for half of of the recipe with out further garnishes or toppings.
*This recipe is Pad Thai-inspired and never genuine. It is my more healthy tackle a basic dish I really like and am all the time on the lookout for methods to recreate.
Serving measurement: half of of recipe Calories: 333 Fat: 11.9 g Saturated fats: 1.7 g Carbohydrates: 51.2 g Sugar: 23.1 g Sodium: 197 mg Fiber: 9.9 g Protein: 9.9 g