Easy Vegan Pad Thai
Savory, perfectly seasoned, creamy, sticky and takes 10-minutes to put together. It's 100% plant-based, gluten-free optional and oil-free optional.
Ingredients
- 16 oz long pasta of choice I have used both whole wheat and gluten-free
- ½ cup cilantro I use Josie's Organics
- ¼ cup chopped green onion garnish on top
- 2 cups shredded green cabbage
- 4 large carrots peeled into ribbons
- 1 large zucchini peeled into ribbons
- fresh lime juice squeeze on top
Pad Thai Sauce
- 1 cup coconut aminos
- ¼ cup soy sauce
- 1 teaspoon sriracha or more if you like spicy
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon toasted sesame oil optional
- 1 tbsp creamy peanut butter
- 1 tablespoon rice vinegar
- 2 tablespoon maple syrup
Instructions
- Boil pasta according to box instructions.
- Saute carrots, zucchini and cabbage together until tender but not mushy then set aside.
- While pasta and veggies cook, whisk together all sauce ingredients in a bowl until combined.
- Drain pasta, with the stove on medium heat, add it back into the pot with all of the sauce, cooked veggies and green onions. Mix together until the sauce thickens up. This will take a few minutes.
- Garnish with cilantro, lime, and anything else you'd want!
- Enjoy!
Notes
Other garnish ideas:
- chopped peanuts
- chopped raw cashews
- sesame seeds
- green onion
