Vegan Pad Thai

This vegan Pad Thai is not only delicious, it is easy to make. I am a fan of Asian food, but I have to admit that I am not very knowledgable about how to replicate the vegetarian dishes that enjoy in Asian restaurants. 

Recently, while visiting April J. Harris's blog, I came across a post and recipe for vegan Pad Thai. April's blog shares "delicious home cooking, travel, and style." I am a regular visitor to her weekly Tuesday Hearth and Soul Hop Link Party, and I also enjoy browsing through her versatile recipes. As soon as I saw this Pad Thai recipe, I knew it was what I was looking for and I wasn't disappointed. 

I did adjust the recipe to suit my current Weight Watchers lifestyle. I was a little more generous with oil and calories for my husband's portion. I made it two ways:  a lighter way for me and more fat for my husband. Here is a link to April's original Vegan Pad Thai recipe where April gives suggestions of how to make this a gluten free recipe as well. 

Here is my gluten free recipe and Weight Watcher's friendly adaptations. Use thin gluten free pasta, rice pasta, or rice in the recipe. 

Ingredients: 

2 teaspoons sesame oil or Avocado Oil Spray 

3 tablespoons of peanut butter powder (or peanut butter and no boiling water)

1/4 cup of boiling water

2 tablespoons of fresh lime juice

3 tablespoons of gluten free soy sauce

A few drops of liquid stevia

1/2 pound of cooked gluten free vermicelli or 

1 package of 10 calorie Shirtaki tofu noodles (affiliate link) 

1 cup of red pepper cut into matchstick strips

1 cup of carrots cut into matchstick strips

3 cups of chopped cabbage

1 cup of diced firm tofu

1 tablespoon sesame seeds

2 tablespoons of peanuts

1 tablespoon of chopped fresh scallions

Directions: 

Cook your pasta according to the instructions, drain, and set aside. If you are using a tofu shiritake noodle, simply open the package drain off the liquid, pour the noodle into a bowl and soak in water for 3 minutes and rinse well. Do this twice. (there is a smell that will wash away)

Mix the 1/4 cup of boiling water, fat-free peanut butter powder, lime juice, gluten free soy sauce, and stevia-set aside. In a large skillet, add oil or oil spray until hot. Add red peppers and carrots and saute for 3 minutes, stirring. Add cabbage and continue to stir and saute until vegetables begin to be soft. Add cooked pasta and tofu, toss, and heat until hot. Pour the peanut sauce over the noodles and toss. Remove from heat and pour into a serving bowl. Sprinkle with the sesame seeds, peanuts, and fresh scallions.

Notes:
  I used sesame oil for my husband and topped his with sesame seeds and peanuts. You may like to add additional gluten free soy sauce or coconut amino acids to taste. I used oil spray for me and omitted the peanuts.

Shared on Beth Fish Reads Weekend Cooking where anyone can share a food related post. 

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