Filled with lots of nutritious vegetables!

Makes: 4 servings       Total time: 30-45 minutes (10 minutes preparation, 20+ minutes cooking)

 

Vegetarian pad thai

Ingredients:

  • 1 tablespoon fresh ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon soy sauce*
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 pound extra-firm tofu 
  • 1 package (14 ounces) rice noodles    
  • 1/2 cup fresh basil
  • 1 1/2 cups snow peas
  • 1 carrot, grated or finely sliced
  • 2 tablespoons crunchy peanut butter
  • juice of 1 lemon
  • 1 tablespoon honey
  • water, as needed
  • 2 scallions, sliced
* If you avoid gluten, you can use gluten-free tamari instead of soy sauce. 

Directions:

  1. In a large skillet, combine ginger, garlic, soy sauce, olive oil, and honey. Cut tofu into thin strips (approximately 1 inch x 1/4 inch x 2 inches). Turn heat to medium-high and add tofu to the skillet. Mix into the sauce well, and allow to brown slightly, flipping tofu as needed.

  2. Meanwhile, prepare rice noodles as directed on packaging (boil for a few minutes, until soft).

  3. Once the tofu is golden brown on both sides, remove from heat and add the basil, snow peas, and carrot. Cover, to allow the vegetables to soften (~10 minutes).

  4. Prepare sauce by combining peanut butter, lemon and honey in a small bowl. Mix well, adding water as needed to thin the sauce out. 

  5. Once the noodles are fully cooked, drain the water off, and add the sauce and vegetables. Mix well. 
  6. Top with scallions.