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Gluten-Free Vegan Pad Thai

Servings 4

Ingredients

Sauce Ingredients:

  • 2/3 cup vegetable stock
  • 1/4 cup liquid aminos (soy sauce)
  • 3/8 cup coconut sugar
  • 3/8 cup peanut butter
  • 2 tbsp lime juice
  • 2 tbsp rice wine vinegar
  • 2 tsp sriracha
  • 2 tsp grated ginger
  • 2 tsp minced garlic

Pad Thai Ingredients:

  • 1 - 8 oz box Brown Rice Pad Thai Noodles
  • 1 tbsp olive oil OR vegetable stock
  • 1 large white onion (thinly sliced)
  • 1 - 10.8 oz package Birds Eye Steamfresh Mixtures Baby Broccoli Blend (or whatever vegetables you have on hand)
  • 1 - 8 oz container organic super firm cubed tofu (drained and patted dry)
  • cashews or peanuts, for garnish
  • cilantro, for garnish
  • lime, for garnish
  • sriracha, for garnish

Instructions

  1. Heat 1 tbsp of olive oil OR vegetable stock in a large pan. Add in sliced onion and cook until translucent and browned. 

  2. While onions are cooking, boil pad thai noodles. 

  3. Mix together all sauce ingredients in a mixing bowl and set aside.

  4. Steam the vegetable bag in the microwave. 

  5. While vegetables are steaming in microwave, gently pat dry the cubed tofu and add to onions. Add about 2 tbsp of the pad thai sauce to the pan and mix into tofu/onion mix.

  6. Strain pad thai noodles when they are done cooking.

  7. Add in steamed vegetables and the rest of the pad thai sauce. 

  8. Stir in strained pad thai noodles. 

  9. Once everything is mixed together, serve and top with garnishes! (I personally like to add cashews instead of peanuts on top and squeeze fresh lime on top) 

    Enjoy!

    (don't feel like you need to add the frozen vegetables I did. I just like it because it makes the recipe easy with carrots, broccoli, edamame, and water chestnut. You can add in bean sprouts as well or fresh veggies. Sometimes I like to add spinach at the end.)