Tuesday, October 8, 2019

Pad Thai, Vegan


  • 1 Zucchinis (or 1 Zucchini, one squash)
  • 100g Egg noodles (2 servings)
  • 2/3 - 1 Block Bean Curd (resembles Tofu- find it in the Asian grocery store)
  • 1/2 head Red cabbage, shredded
  • 2 TBSP frozen onions
  • 1 Red bell pepper (I didn’t have one, so i omitted)
  • 1 cup carrot strings
  • 1 bundle of Chinese “string” mushrooms (I can’t remember what they’re actually called)
  • 1 TBSP Ginger
  • 2 TBSP Minced Garlic
Sauce
  • 1/4 cup PB2 + 2 TBSP water (or use regular peanut/nut butter, but it increases the calories a LOT)
  • 2 TBSP Lime Juice
  • 2 TBSP Liquid Aminos (or soy sauce)
  • 2 TBSP Sugar Free Maple Syrup
  • 2 tsp ginger
  • 1 tsp Cayenne
  • 3 TBSP Water (or more/less to make sauce desired consistency)
Garnish:
  • Fresh Cut Thai Basil
  • Cashews
  • Sesame Seeds
  • Lime Wedges
  1. Prep your veggies:  Spiralize the Zucchini/Squash with a vegetable spiralizer (Amazon).  Chop the cabbage.  Chop the bottoms off of the mushrooms, and pull them apart.  Cut the bell peppers into strips.  
  2. Mix all sauce ingredients into a bowl.
  3. Cut the bean curd into cubes.
  4. Boil the Egg Noodles according to package directions, drain, and set aside.
  5. Heat a skillet or Wok (don’t add oil, or lightly mist with cooking spray).  Sauté the onions, garlic, and carrots for a few minutes.
  6. Add the cabbage and sauté for a few minutes until it wilts down a bit.
  7. Add the remaining veggies and bean curd cubes.  Stir “fry” until it cooks a bit, then cover and let cook on low heat, stirring occasionally, until all the vegetables are cooked through.
  8. Combine with the noodles, then stir in the sauce, and toss to coat.  
  9. Top with optional toppings.
Makes 4 servings

Nutrition (without toppings):
Calories 249
Fat 6g
Sat Fat 1g
Carbs 38g
Sugars 9g
Fiber 6.5g
Protein 16g