Photo: Nicole Crane
There is nothing better than ordering Thai on a Sunday night if you are too lazy (and too busy with Netflix and chillig) are chef. If your to-go habit puts a heavy burden on your wallet and your diet-or you just want a healthier or vegan option-then you should spice it up the next time you crave this vegan pad-thai recipe. (Do you prefer curries or drunken noodles? Try these other recipes for Thai food that you can make at home.)
Or – get that – since there are four to six servings, you can do it on one Sunday for a leisurely meal. then the rest as a meal preparation dinner for the week. (Here are other healthy meal preparation hacks for cooking.)
This version of the classic dish contains a hefty dose of rice noodles and is rich in antioxidants ̵
The star of the recipe, however, is the homemade peanut sauce. You do it by placing peanut butter, soy sauce, fresh ginger, fresh lime, agave nectar, and some rice vinegar in a food processor. The result: A flavored sauce that you honestly want to eat with a spoon (spoken from experience). Have it extra You can also drizzle it with this monotonous warm Thai salad that is also vegan. As well as being comforting, filling and healthier (and cheaper!) Than takeaway, this vegan Pad Thai recipe is also nutritious: one serving provides 85 percent of your Vitamin A, 57 percent of your Vitamin C.
and 32 percent of your calcium for the day.
Yes, your seamless app is about to do much less.
Vegan Pad Thai recipe with tofu peanut sauce
Preparation: 4 to 6 servings
For the noodles:
- 2 tablespoons sesame oil (shared) ] 14 oz. Block extra firm tofu
- salt & pepper to taste
- 1 cup red cabbage
- 1 red pepper
- 2 spring onions + optional 1 more to serve
- 2 large carrots ] 2 garlic cloves
- 12 oz rice noodles
- lime slices to serve
- 1/2 cup dry roasted salted peanuts to serve
for peanut sauce:
- 1/2 cup creamy peanut butter  1 / 2 cups of water
- 2 tablespoons soy sauce
- juice from 1 lime
- 2 teaspoons rice vinegar
- 1 inch piece of fresh ginger, grated
- 1 tablespoon agave nectar
Directions  Heat 1 tablespoon of sesame oil in a large pan. Drain the tofu container and carefully squeeze the excess water out of the tofu block.
Transfer the tofu to a chopping board and use a fork or your hands to crush the tofu block. Put the tofu in the pan, sprinkle with salt and pepper and cook for about 10 minutes until lightly browned, often with a spatula. Set the tofu aside.
As tofu cooks, cut purple cabbage, peppers and spring onions and mince carrots. Chop garlic cloves. Grate ginger (or cut into small pieces) and chop peanuts. Set aside ginger for peanut sauce. Set peanuts aside for garnish.
Once tofu is ready (it should be warmed and lightly browned), set aside. Heat remaining sesame oil in the pan. Add garlic and cook for 2 minutes until lightly browned. Add cabbage, pepper, carrots and spring onions and cook until the vegetables are tender, about 8 minutes.
Meanwhile, boil a pot of water and cook the rice noodles according to the instructions. Once cooked to the desired delicacy, drain the noodles and rinse with cold water.
To make peanut sauce, place all the ingredients in the food processor. Impulse until smooth and creamy.
Once the cooking is done, add tofu to the pan. Put the rice noodles in the pan and pour over the peanut sauce. Throw to combine well.
Place the Thai dish in bowls and slice with crushed peanuts, sliced spring onions and lime wedges. Recipe: 530 calories, 23 g fat (4 g saturated), 63 g carbohydrates, 6 g fiber , 6 g sugar, 18 g protein