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Quick & Easy Vegan Pad Thai

5 from 2 votes
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Course: Main Course
Cuisine: Chinese, Japanese
Cook Time: 30 minutes
Servings: 2 people
Author: Emily

Ingredients

  • 1 package rice noodles
  • ½ cup creamy/runny peanut butter
  • 2-3 tablespoon soy sauce/tamari coconut aminos work for GF options
  • small amount of water
  • 2 tablespoon lime juice
  • 1 tablespoon white miso paste
  • 1 block extra firm tofu cubed
  • 1 head baby bok choi
  • package enoki mushrooms (optional)
  • ½ large shallot diced
  • 2-3 cloves garlic minced

Instructions

  • Mix together the peanut butter, soy sauce, lime juice, miso paste, and water to form a sauce
  • Cook rice noodles according to package instructions
  • In a large pot or wok, add oil to the pan and sautée the shallots, then the garlic, then the bok choi
  • Add drained noodles to the pot, and stir peanut sauce into the pot 
  • While stirring, add more soy sauce and other seasonings to taste (I love using vegan chicken flavoring and Trader Joe’s chili onion crunch!) 
  •  Sear the tofu cubes with soy sauce and add to the noodles
  • Add the enoki mushrooms near the end and stir into the dish.
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