I love this easy to make vegan dish for those days when I’m craving some pad thai! It tastes amazing. Most pad thai sauces are made with refined sugar and fish sauce but this has none of that. You wouldn’t believe that it’s that healthy! I wish I could call this a 1 pot wonder because basically everything is put together in a single pan, but you do need an extra pot to boil the noodles in while you’re assembling everything else. It takes about 20-30 minutes to make, and would still taste great cold! So without further adieu, here’s the recipe so you know how to make it yourself!
Makes 4 servings.
- 1 package flat brown rice noodles
- 5 tbsp Nama Shoyu (or Tamari for gluten free)
- 5 tbsp fresh-squeezed lemon or lime juice
- 2 tbsp raw creamy almond butter
- 1 tbsp tahini (or more almond butter)
- 4 tbsp maple syrup
- crushed red peppers to your liking
- 2 tbsp sesame oil
- 1 yellow onion, chopped
- 4-8 garlic cloves, minced
- 1-2 inches ginger root, minced
- 1 package tempeh, chopped
- 2-3 carrots, thinly sliced or grated
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- limes, chopped scallions, peanuts (optional garnish)
- Boil hot water for the noodles, then pour boiled water into pot and set aside for 5 minutes. Add noodles and let sit for about 20 minutes.
- Stir the nama shoyu/tamari, lemon/lime juice, almond butter, tahini, maple syrup, and red peppers together.
- In a large saute pan or wok, heated on low, add sesame oil and onion, garlic, ginger, and tempeh. Stir for about 5 minutes.
- Add carrots, bell peppers, and a little water to the pan or wok and stir for another 5 minutes.
- Add drained noodles and sauce, mix until sauce thickens to your liking.
- Serve with optional garnish.