Easy Vegan Pad Thai (Gluten Free)

30 mins
Serves 4
https://thebananadiaries.com/easy-vegan-pad-thai-gluten-free/

Directions

  1. 1Prepare kelp noodles: rinse under warm water, then soak in a bowl of water with 1 tsp of vinegar.
  2. 2Prepare kelp noodles: rinse under warm water, then soak in a bowl of water with 1 tsp of vinegar.
  3. 3Prepare kelp noodles: rinse under warm water, then soak in a bowl of water with 1 tsp of vinegar.
  4. 4In a large skillet, sauté minced garlic and onions in 1 tbsp of cooking oil until fragrant.
  5. 5In a large skillet, sauté minced garlic and onions in 1 tbsp of cooking oil until fragrant.
  6. 6In a large skillet, sauté minced garlic and onions in 1 tbsp of cooking oil until fragrant.
  7. 7Add bell pepper, red cabbage, and carrots; cook until soft. Reduce heat and cover.
  8. 8Add bell pepper, red cabbage, and carrots; cook until soft. Reduce heat and cover.
  9. 9Add bell pepper, red cabbage, and carrots; cook until soft. Reduce heat and cover.
  10. 10In a large pot, boil 4 quarts of water with a pinch of sea salt.
  11. 11In a large pot, boil 4 quarts of water with a pinch of sea salt.
  12. 12In a large pot, boil 4 quarts of water with a pinch of sea salt.
  13. 13Add rice noodles and softened kelp noodles; cook until rice noodles are al dente.
  14. 14Add rice noodles and softened kelp noodles; cook until rice noodles are al dente.
  15. 15Add rice noodles and softened kelp noodles; cook until rice noodles are al dente.
  16. 16Strain noodles and add to the skillet with vegetables. Increase heat to medium and mix.
  17. 17Strain noodles and add to the skillet with vegetables. Increase heat to medium and mix.
  18. 18Strain noodles and add to the skillet with vegetables. Increase heat to medium and mix.
  19. 19In a small bowl, whisk together rice vinegar, peanut butter, and soy sauce.
  20. 20In a small bowl, whisk together rice vinegar, peanut butter, and soy sauce.
  21. 21In a small bowl, whisk together rice vinegar, peanut butter, and soy sauce.
  22. 22Add sauce to the skillet and toss until coated.
  23. 23Add sauce to the skillet and toss until coated.
  24. 24Add sauce to the skillet and toss until coated.
  25. 25Serve in bowls, topped with cilantro and crushed peanuts
  26. 26Serve in bowls, topped with cilantro and crushed peanuts
  27. 27Serve in bowls, topped with cilantro and crushed peanuts

Ingredients

  • 1 tbsp cooking oil
  • 1 tbsp cooking oil
  • 1 tbsp cooking oil
  • 1 tsp white vinegar
  • 1 tsp white vinegar
  • 1 tsp white vinegar
  • 1 package rice noodles
  • 1 package rice noodles
  • 1 package rice noodles
  • 0.5 package kelp noodles
  • 0.5 package kelp noodles
  • 0.5 package kelp noodles
  • 1 large red bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 cup red cabbage, chopped
  • 1 cup red cabbage, chopped
  • 1 cup red cabbage, chopped
  • 4 large carrots, chopped
  • 4 large carrots, chopped
  • 4 large carrots, chopped
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 0.5 white onion, chopped
  • 0.5 white onion, chopped
  • 0.5 white onion, chopped
  • 2 tbsp peanut butter
  • 2 tbsp peanut butter
  • 2 tbsp peanut butter
  • 2 tbsp Kikkoman Gluten-Free Soy Sauce
  • 2 tbsp Kikkoman Gluten-Free Soy Sauce
  • 2 tbsp Kikkoman Gluten-Free Soy Sauce
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 4 tbsp cilantro
  • 4 tbsp cilantro
  • 4 tbsp cilantro
  • 4 tbsp chopped peanuts
  • 4 tbsp chopped peanuts
  • 4 tbsp chopped peanuts

Equipment

large skilletlarge potsmall bowl

Tips

  • Prepare kelp noodles by rinsing under warm water and soaking in vinegar water.
  • Feel free to customize veggies and add protein.
  • Rice noodles will continue to cook in the skillet.
  • Sauce is made with peanut butter, gluten-free soy sauce, and rice vinegar