Ginger Pad Thai Recipe
My 100 percent plant-based take on the Thai favorite. Delicious at every time of the day!
Servings: 2
Calories: 488kcal
Ingredients
For the sauce
- 3-4 cloves garlic
- 1.5 tablespoon fresh grated ginger or more to taste
- 1/4 cup peanut butter or almond butter works too
- 2 tablespoons tomato paste
- 1/2 lime/lemon juice only (use less if using lemon)
- 2 tablespoons maple syrup/honey or other sweetener of your choice
- 1/2 cup fresh parsley
- 1/4 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce/Tamari
For the noodles
- 4 ounce Pad Thai or rice noodles
- 1/4 cup red onion (or 1/2 red onion)
- 2 cups broccoli cut into bite-size pieces
- 1 cup red cabbage chopped
- 1 cup bok choy chopped
Instructions
For the sauce
- Combine all sauce ingredients in a blender or food processor. Blend until smooth and set aside.
- Bring water to a boil. When boiling turn of the heat and add the rice noodles. With a fork, separate the noodles, cover, and let sit for 8 minutes. Drain water and rinse the noodles with cold water.
For the noodles
- While noodles are cooking, heat a large skillet or wok with coconut oil over medium high heat. Sauté the onion for about 3 minutes. Stir regularly.
- Add broccoli, cabbage, and bok choy and cook for 5 more minutes. Add more coconut oil or soy sauce if needed.
- Add the peanut butter sauce and turn down the heat to low. Stirr well to combine before adding the noodles.
- Gently stir in the noodles. Turn of the heat when well combined and serve.
- Optional: garnish with parsley and/or crushed/roasted peanuts or cashews.
Notes
- CLICK HERE to learn how to make your own peanut butter at home.
- Tamari and soy sauce share a similar color and flavor and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten.