Vegetable Pad Thai

Vegetable Pad Thai
Prep time
Total time
This recipe is great paired with crispy tofu - >
Serves: 3-4
  • 1 box brown rice noodles
  • 2 cloves garlic
  • 2 small leeks or scallions
  • 1 small crown of broccoli
  • 1 cup bean sprouts
  • 2 Tbsp. sesame oil
  • ¼ cup apple cider vinegar
  • ¼ tamari
  • 1 Tbsp. red curry powder
  • 6 Tbsp. peanuts
  • sriracha chili sauce (optional)
  1. Cook tofu according to directions.
  2. In a large pot bring 8 cups of water to a boil. Place brown rice noodles in water, cover and turn off heat. Let noodles sit in water until ready to use.
  3. In a sauté pan add the sesame oil and turn heat to medium. Add onions, garlic, and broccoli to pan, cook until soft - about 5 minutes.
  4. Now add bean sprouts, apple cider vinegar, tamari and red curry, stir until well combined.
  5. Next, drain the brown rice noodles. Turn down the heat on the sauté pan to low, add noodles and stir well.
  6. Turn off heat and divide the pad thai onto plates or bowls, top with peanuts, tofu, and sriracha to add some spice.


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