Thursday, April 9, 2020

Vegan Pad Thai

Bowl of 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


vegetables for Pad Thai

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. 

Pad Thai

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
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) (for me)
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, 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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14 comments:

  1. Very cool that you were able to make it two ways, one for you and one for hubby.

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    Replies
    1. Yes, he does like his food richer and with more oils. I like to make mine Weight Watcher friendly

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  2. Love this low carb. pad thai! It looks tasty and not even difficult to make--just perfect.

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  3. Your Pad Thai looks and sounds wonderful, Judee! I'm so pleased you were able to adapt it to suit your Weight Watchers lifestyle. It's so rewarding when people are able to build on my recipes to make them just perfect for their needs. Thank you so much for sharing this, and for linking back to my posts.

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    Replies
    1. April,
      You have so many wonderful recipes on your blog. Thank you

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  4. Pad Thai sounds doable with ingredients that are available as pantry items. Everyone is challenged at the moment!

    be well... mae at maefood.blogspot.com

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  5. So is one will go on my to-try list after I can shop again. I don’t have many if the ingredients but I sure want to eat that dinner. We love Pad Thai.

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  6. Looks delicious!! Perfect for a light spring meal. :)

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  7. I have everything to make this!
    Thanks for the link to April's blog,I am now following.

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  8. I was just craving pad Thai. This looks delicious. ;-)

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  9. I would miss the prawns .... sigh Cheers

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  10. Looks so good! I'm always looking for Pad Thai recipes because I have to make it myself -- subbing out the peanuts.

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