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Recipe || All Vegetable Pad Thai

all vegetable pad thai

Here’s another bout of #Veganuary inspiration to those of you who are still involved. You honestly couldn’t hope to fit more vegetables into my All Vegetable Pad Thai. 

Pad Thai has always been one of my favourite foods. I’ve featured meat versions in the past, then last year a vegetarian version, and now my vegan version. It just shows that no matter how my diet changes, I just can’t give pad thai up! 

Apologies, it was quite dark when I took these photos so they aren’t quite up to my usual standards! 

All-Vegetable Pad Thai
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
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% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the vegetables
  1. 1 tablespoon of sesame oil
  2. 1 red chile pepper, diced
  3. 3 red onions, thinly diced
  4. 1 1/2 cups of thinly sliced cabbage
  5. 1 red bell pepper, chopped
  6. 2 tablespoons of soy sauce
  7. 5 large carrots, peeled and ribboned with a vegetable peeler
  8. 5 leaves of Tuscan kale, stems removed and finely chopped
  9. 1/4 teaspoon of ground ginger
  10. 1/4 teaspoon of ground turmeric
For the sauce
  1. 2 1/2 tablespoons of peanut butter
  2. 3 tablespoons of lime juice
  3. 3 1/2 tablespoons of soy sauce, plus more to taste
  4. 1/2 teaspoon of red pepper flake
  5. 1 1/2 tablespoons of maple syrup
Top with
  1. Fresh cilantro
  2. cashew nuts
  3. dried chile flakes
Instructions
  1. Add all the sauce ingredients to a small bowl, and whisk. Set aside once thoroughly combined.
  2. In a large skillet, add the sesame oil over medium heat. Once hot, add in the chile pepper, onions, cabbage, bell pepper, and soy sauce. Cook for 3 minutes, whilst tossing frequently.
  3. Add carrots and kale. Sauté for 2 minutes. Then add sauce you prepared earlier, as well as your and ginger and turmeric.
  4. Sauté over medium heat until the greens are slightly wilted (this should take about 3 minutes).
  5. Serve topped with chile flakes, cilantro, cashews and lime wedges.
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Rhyme & Ribbons http://rhymeandribbons.com/
cabbage
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all vegetable pad thai all vegetable pad thai with peanut sauce
recipe for all vegetable pad thai

This dish is absolutely packed with vegetables and extremely tasty! 

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