Dairy-free Vegetable Pad Thai
This Dairy-Free Vegetable Pad Thai recipe is a delicious and healthy twist on the classic Thai dish. Packed with colorful vegetables and flavorful seasonings, this dish is sure to be a hit with your family and friends.
Ingredients
- 8 oz rice noodles
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1 cup snow peas
- 1/2 cup sliced green onions
- 1/2 cup chopped cilantro
- 1/2 cup chopped peanuts
- 1/4 cup soy sauce
- 3 tablespoons tamarind paste
- 2 tablespoons maple syrup
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons vegetable oil
Instructions
- Soak the rice noodles in hot water according to package instructions, then drain and set aside.
- In a small bowl, whisk together the soy sauce, tamarind paste, maple syrup, lime juice, garlic, and ginger to make the sauce.
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add the bell peppers, carrots, and snow peas, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked rice noodles, green onions, and the prepared sauce to the pan. Toss everything together until well combined and heated through.
- Remove the pan from the heat and stir in the chopped cilantro and peanuts.
- Divide the pad Thai among serving plates and garnish with extra peanuts and cilantro, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pan or wok Cutting board Knife Whisk Measuring cups and spoons
Tools
Stove Strainer
Serving suggestions
Serve the Dairy-Free Vegetable Pad Thai with a side of fresh lime wedges and extra cilantro for a burst of citrusy flavor and freshness.
Tips & tricks
For a protein boost, add some grilled tofu or edamame to the pad Thai.
Cost
$15