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Pad Thai

Delicious Pad Thai with ginger creme. Vegan, gluten free and dairy free
Course Main Course
Cuisine American
Keyword ginger, noodles, padthai
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 -8 servings
Calories 308kcal
Author greenschemetv

Ingredients

  • 4 oz thin brown rice noodles
  • 1 cup baby broccoli chopped
  • 1 cup carrots shredded
  • 1 yellow squash shredded
  • 6 green onions chopped
  • 1 cup bean sprouts
  • 1/2 cup sliced mango
  • 2 tbsp of grapeseed oil 1 tbsp to stirfry vegetables and 1 tbsp to stirfry rice noodles

Ginger Creme

  • 1/3 cup coconut oil
  • 2 tbsp raw cashews
  • 2 tbsp sesame oil
  • 2 tbsp maple syrup
  • 1/4 cup rice vinegar
  • 1 tbsp coconut aminos
  • 4 cloves garlic minced
  • 1 slice fresh ginger minced
  • 1 tbsp sesame seeds or (I used Trader Joe's Everything But The Bagel Seasoning)

For garnish:

  • 1 tbsp sliced almonds
  • 1 tbsp fresh cilantro

Instructions

Noodles

  • Soak noodles in hot water for 5 minutes

Ginger Creme

  • Add all ingredients, except sesame seeds, to blender and blend until smooth. Stir in sesame seeds with spoon.

Pad Thai

  • Stirfry vegetables for 2-3 minutes on high heat in grapeseed oil. Do not overcook or they will get soggy.
  • Remove vegetables from pan. Add additional oil, add noodles and stirfry, turning with tongs for 2-3 minutes.
  • Add ginger creme to noodles and then add vegetables back in. Heat for an additional 2 minutes until all ingredients are coated with sauce and cooked.
  • Garnish with sliced almonds and cilantro

Nutrition

Serving: 1g | Calories: 308kcal