I’m so happy because I love this recipe so much and I wanted to share with you since I made it for the first time. This vegan Pad Thai is to die for, actually it’s one of my favorite recipes at the moment and is super healthy.
Pad Thai is a typical Thai recipe, which is a stir-fry rice noodle dish. As I’m trying to eat clean and avoid refined grains and flours, I used buckwheat noodles instead (they’re also gluten-free, yay!) and zoodles (zucchini noodles). I couldn’t live without my Spiralizer, I use it a lot! Healthy gluten-free pastas are usually expensive, so I combine them with spiralized veggies to save money and enjoy healthier pasta dishes.
I also made other changes: I used raw cashews instead of peanuts, red cabbage sprouts instead of soy sprouts, the sauce is different, but it’s still spicy and bittersweet and is also a cruelty-free recipe. You should make this vegan Pad Thai, it’s absolutely delicious!
Tips:
- You don’t have to use buckwheat noodles as I did and you can also spiralize other veggies.
- I use cayenne powder because is easy to get in my area and is 100% natural, but feel free to use Sriracha sauce, or any other hot sauce or pepper to make your Pad Thai spicy.
- Add your favorite veggies, sprouts and nuts.
- To make the sauce, you can use another kind of vinegar or other sweeteners you’ve got on hand. Add them gently until the sauce tastes good.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
Vegan Pad Thai
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 2
- Category: Main Dish, Pasta
- Cuisine: Vegan, Gluten Free, Thai
I love this super healthy vegan Pad Thai recipe so much, it’s one of my favorite dishes at the moment!
Ingredients
- Extra virgin olive oil to taste
- 5 oz firm tofu, thinly sliced and patted dry (140 g)
- 2.6 oz buckwheat noodles (75 g)
- 2 cloves of garlic, minced
- 1/4 onion, julienned
- 1/4 red bell pepper, julienned
- 1 carrot, julienned
- 1 zucchini, spiralized
For the sauce:
- 3 tbsp tamari or soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp water or vegetable broth
- 1/8 tsp cayenne powder
- For garnish: red cabbage sprouts, raw cashews (chopped), fresh cilantro and lime
Instructions
- Heat some olive oil in a skillet and cook the tofu until golden brown on both sides, about 2 or 3 minutes each side.
- Cook the noodles according to package directions.
- Meanwhile, heat some oil in a wok and when it’s hot, add the veggies and stir fry for 2 or 3 minutes until tender-crisp. Stir occasionally.
- Add the noodles and the sauce (you just need to blend all the ingredients in a bowl to make it), stir and cook for about 2 or 3 minutes more.
- Serve with the tofu, sprouts, cashews, cilantro and some lime juice on top.
DID YOU MAKE THIS RECIPE?
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Hola! Estoy muy emocionada que busque este blog, porque tambien hablo espanol (soy estudiante en el universidad de community estudiando el espanol) y tambien me importa comer saludable. Para yo, mira muy similar a ti. En general. no como mucho gluten o dairy. Me ENCANTA pad thai. It’s one of my favourite ethnic dishes. I also love to spiralize veggies, and I love your idea on how it can save money and add nutrition to your meal! Have you ever tried coconut aminos? It’s a great alternative to soy sauce! Also, liquid aminos. It has soy, but it is about as clean as you can get for a product that tastes like soy sauce but still has soy. Coconut aminos are great because they are completely soy free, but each bottle is muy carro. Thank you so much para creatar este blog para personas como yo que encantan hablar en espanol y tambien comer saludable. Amablamente, Anna
Hola Anna! I’ve never seen coconut aminos here in Spain, but I’d love to give it a try! Muchas gracias y un beso fuerte!!
Nice recipe! I’ll make it for ma mum. She’s on diet now
Hi Dawn! Great, hope she enjoys it 🙂
This looks amazing. I plan to make your Thai Soup this week but this dish will be next!
Thanks and keep up the great work – I really enjoy your blog!
Hi Ramona! Thanks a lot for your kind words. Hope you like them!