Fresh City Vegan Pad Thai

December 15, 2017
0 Ratings
Photo by dee
Author Notes

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  • Serves 4-6
  • 1 cup carrots, julienned
  • 1 red pepper, diced
  • 1 zucchini, julienned
  • 400 grams Rice Noodles
  • 1 bunch green onions, diced
  • 3 garlic cloves, minced
  • 1 lime, cut into wedges
  • 4 tablespoons cashews, crushed
  • 300 grams Nigari firm tofu
  • 3/4 cup Pad Thai sauce
  • 1 tablespoon extra virgin olive oil
In This Recipe
  1. Soak rice noodles in hot water until fully hydrated.
  2. Over medium-high heat, fry tofu in oil until browned. Set aside.
  3. Reduce heat to medium and sauté green onions, garlic, carrots and diced pepper in oil for 5 minutes.
  4. Reduce heat to medium-low and add pad thai sauce. Add the rice noodles, zucchini strips, fried tofu, crushed cashews. Continue cooking for 3 minutes and serve.

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