Easy Vegan Pad Thai (Gluten Free)
Directions
- 1Prepare kelp noodles: rinse under warm water, then soak in a bowl of water with 1 tsp of vinegar.
- 2In a large skillet, sauté minced garlic and onions in 1 tbsp of cooking oil until fragrant.
- 3Add bell pepper, red cabbage, and carrots; cook until soft. Reduce heat and cover.
- 4In a large pot, boil 4 quarts of water with a pinch of sea salt.
- 5Add rice noodles and softened kelp noodles; cook until rice noodles are al dente.
- 6Strain noodles and add to the skillet with vegetables. Increase heat to medium and mix.
- 7In a small bowl, whisk together rice vinegar, peanut butter, and soy sauce.
- 8Add sauce to the skillet and toss until coated.
- 9Serve in bowls, topped with cilantro and crushed peanuts
Ingredients
- 1 tbsp cooking oil
- 1 tsp white vinegar
- 1 package rice noodles
- 0.5 package kelp noodles
- 1 large red bell pepper, diced
- 1 cup red cabbage, chopped
- 4 large carrots, chopped
- 2 cloves garlic, minced
- 0.5 white onion, chopped
- 2 tbsp peanut butter
- 2 tbsp Kikkoman Gluten-Free Soy Sauce
- 1 tsp rice vinegar
- 4 tbsp cilantro
- 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
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