I am a huge noodle fan! You name it, I’ve eaten it….spicy noodles, saucy noodles, creamy noodles, veggie noodles, noodles, noodles!! Do you feel me??
My noodle obsession started early in life, and even to this day I can’t imagine a week when I don’t have some kind of noodles.
This recipe for Easy Veggie Pad Thai brings the best of everthing yummy and healthy. Lots of crunchy fresh veggies, gluten free rice noodles tossed a sweet & tangy Thai inspired sauce. I just love it, and I hope you will too:)
1 bag of rice noodles, soak in hot water. (set aside for now)
1 block of tofu, cut up into small cubes.
On a oiled baking tray lay out the cubes, brush with oil and sprinkle with salt. Bake at 375 for 25 minutes, until they begin to brown.
While the tofu is baking: in a mixing bowl combine the following.
1/2 head of green cabbage, shredded
4 medium carrots, shredded
1 bag of mung bean sprouts
1 bunch of scallions, chopped
1 bunch of cilantro, chopped
1/2 cup of peanuts, crushed
1/2 cup of safflower oil
1/4 cup of soy sauce
1/2 cup of brown sugar
2 Tbsp. Sriracha
2 Tbsp. Lime juice
2 Tbsp. Ketchup
Add the soaked rice noodles to the simmering sauce and cook for just a few minutes until done. Toss the saucy noodles with veggies and baked tofu. Top with cilantro, scallions, and chopped peanuts.
Vegan Yogi Chef
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