Vegan Pad Thai
This recipe shows just how simple it is to make vegan Pad Thai. With only fifteen minutes of prep time, it is quick and easy.
Servings 2
Calories 562kcal
Ingredients
- 2 cups rice noodles
- 1 tbsp. sesame oil
- 2 garlic cloves chopped
- 2 tbsp. fresh ginger chopped
- 1/2 cup onion thinly sliced
- 1/2 cup carrot thinly sliced
- 1/2 cup green beans thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 1/2 cup coconut milk
- 1/4 cup peanuts chopped
- 1 tbsp. curry powder
- Salt and pepper to taste
- 2 tbsp. cilantro chopped
- 1/4 cup scallions thinly sliced
- 1 tbsp. black sesame seeds
Instructions
- Put the noodles in a large bowl and cover with hot water. Let them soak for 3 minutes.
- Drain the noodles well in a colander.
- In a large nonstick wok or skillet, heat the sesame oil.
- Add the garlic, ginger and all of the veggies (except for the scallions) and cook over med-high heat, stirring occasionally until lightly browned (about 5 minutes).
- Add the noodles and stir-fry until heated through, about 2 minutes.
- Add the coconut milk, peanuts, curry powder, salt and pepper and cook until the sauce has slightly thickened (2 to 3 minutes).
- Garnish with cilantro, scallions and sesame seeds.
Nutrition
Calories: 562kcal | Carbohydrates: 67g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Sodium: 77mg | Potassium: 732mg | Fiber: 9g | Sugar: 6g | Vitamin A: 6775IU | Vitamin C: 58.8mg | Calcium: 107mg | Iron: 5.5mg