Pad Thai - super simple version, vegan, gluten-free, quick, delicious!
This super easy version of Pad Thai is quick, gluten-free, vegan, and my kids like it!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: Asian
Servings: 3-4 servings
Author: Valerie Mates
Ingredients
1package of extra-firm tofu14 to 16 ounces or, for soy-free, Pumfu
1/2cupwater
1tablespoonagave nectar or other sweeteneroptional
3tablespoonsnut butterI use either sunbutter or almond butter in this recipe, but any nut butter should work fine
2tablespoonstamari or soy saucegluten-free if needed or 1/2 teaspoon of salt
juice of one lemon or lime
4ouncesuncooked rice noodlestwo cakes of Rice Ramen work well
2-4cupschopped veggiescooked broccoli and/or chopped red bell pepper and/or shredded carrots work well, but you can get creative here, or use up leftover veggies - the recipe is flexible!
1/3cupnuts for garnishcashews, chopped peanuts, etc.
Instructions
Preheat the oven to 400 degrees.
Cut the tofu into cubes that are about 1/2 inch wide. Spread out the plain cubes on a silicone tray or mat or a very nonstick cookie sheet and bake it for 22 minutes.
While the tofu is baking, cook the rice noodles according to the package directions. Drain.
Place all ingredients except for the nuts in a big bowl. Stir. Serve garnished with the nuts.