Name: Vegetarian Pad Thai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tblsp almond butter; 3 tblsp coconut palm sugar; 1 tsp chili paste; 3 tblsp vegan fish sauce or coconut aminos; 1 tblsp tamari or soy sauce; 3 tblsp vegetable broth; 2 tblsp rice vinegar; 1 batch of pad thai sauce, see above; 5 oz pad thai noodles; 2 tblsp coconut oil, divided; 1 zucchini, sliced; 1/2 red bell pepper, thinly sliced; 2 carrots, sliced into coins; 1/2 red onion, diced; 1 cup(s) bean sprouts; 2 eggs; chopped peanuts, for garnish; thinly sliced green onions, for garnish; chopped cilantro, for garnish; lime wedges, to serve

Ingredients

Servings:

For the Pad Thai Sauce

1 tblsp

almond butter

3 tblsp

coconut palm sugar

1 tsp

chili paste

3 tblsp

vegan fish sauce or coconut aminos

1 tblsp

tamari or soy sauce

3 tblsp

vegetable broth

2 tblsp

rice vinegar

For the Vegetarian Pad Thai

batch of pad thai sauce, see above

5 oz

pad thai noodles

2 tblsp

coconut oil, divided

zucchini, sliced

1/2

red bell pepper, thinly sliced

carrots, sliced into coins

1/2

red onion, diced

1 cup(s)

bean sprouts

eggs

chopped peanuts, for garnish

thinly sliced green onions, for garnish

chopped cilantro, for garnish

lime wedges, to serve

Directions 9 steps | 25 Minutes

Step 1

Prepare the pad thai sauce. In a bowl, whisk together the almond butter, coconut palm sugar, chili paste, vegan fish sauce (or coconut aminos), tamari (or soy sauce), vegetable broth and rice vinegar. Whisk until well combined and set aside.

Step 2

Cook the noodles. Bring a pot of water to a boil and cook the noodles according to the package’s directions.

Step 3

Cook the pad thai. In a pan over medium-high heat, heat 1 tablespoon of coconut oil. Add the sliced zucchini, red bell pepper, carrots and onion to the pan and sauté for 5-7 minutes until they are crisp-tender.