I just love Pad Thai. Now that I am vegan, I wanted to make a Vegan Pad Thai. This vegan pad Thai came out really yummy! In addition to being vegan, this healthy pad Thai recipe is also gluten free and grain free! I used zucchini noodles to make this healthy pad Thai recipe. I just love my spiralizer. That is what I used to make the zucchini noodles. Totally worth getting in my opinion. This super easy recipe can be made up in no time at all. If you like to use your spiralizer, you may also like this and this.
I highly recommend keeping the sauce and the vegetables separate until you are ready to eat. The zucchini noodles can release moisture that can make the sauce seem a bit watery. I actually spiralized my zucchini the day before I went to use it in the recipe. I just stored it in a strainer with a bowl underneath to catch the excess water. It seemed to work well. We actually ate this meal cold, but I am guessing you can heat it up as well. This may not taste exactly like traditional pad Thai, but it is a great option for vegans. Very yummy!
Vegan Pad Thai
Vegan Pad Thai
A lower carb version of Pad Thai!
For the sauce
- 1/4 cup unsalted peanut butter or unsalted almond butter
- 1/4 cup organic soy sauce or coconut aminos
- 1 T tahini
- 1 T toasted sesame oil
- 1/2 tsp minced garlic (approx 2 cloves)
- 2 T lime juice (approx. 1 lime)
- 1/2 tsp fresh minced ginger
- 1 T chopped cilantro
- Optional: 1 T red pepper flakes
For the pasta
- 1/2 cup shredded cabbage
- 2 large zucchini spiralized
- 2 cups carrot ribbons
- 2 cups steamed broccoli
- 1/2 cup green onions
I used both peanut butter and tahini because I was short on peanut butter. Feel free to use peanut butter by itself if you like. If you are guten free or paleo, I highly recommend using the coconut aminos instead of soy sauce and almond butter instead of peanut butter. This should last in the fridge for at least 4 days. It's best to keep the sauce and vegetables separate until you are ready to eat them. Enjoy!