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Ginger Pad Thai Recipe
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Ginger Pad Thai Recipe

My 100 percent plant-based take on the Thai favorite. Delicious at every time of the day!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
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.