Pad Thai
Delicious Pad Thai with ginger creme. Vegan, gluten free and dairy free
Servings 6 -8 servings
Calories 308kcal
Ingredients
- 4 oz rice noodles
- 1 cup baby broccoli chopped
- 1 cup carrots shredded
- 1 yellow squash shredded
- 6 green onions chopped
- 1 cup bean sprouts
- ½ cup sliced mango
- 2 tablespoon of grapeseed oil 1 tablespoon to stirfry vegetables and 1 tablespoon to stirfry rice noodles
Ginger Creme
- ⅓ cup coconut oil
- 2 tablespoon raw cashews
- 2 tablespoon sesame oil
- 2 tablespoon maple syrup
- ¼ cup rice vinegar
- 1 tablespoon coconut aminos
- 4 cloves garlic minced
- 1 slice fresh ginger minced
- 1 tablespoon sesame seeds or (I used Trader Joe's Everything But The Bagel Seasoning)
For garnish:
- 1 tablespoon sliced almonds
- 1 tablespoon fresh cilantro
Instructions
Noodles
- Soak noodles in hot water for 5 minutes
Ginger Creme
- Add all ingredients, except sesame seeds, to blender and blend until smooth. Stir in sesame seeds with spoon.
Pad Thai
- Stirfry vegetables for 2-3 minutes on high heat in grapeseed oil. Do not overcook or they will get soggy.
- Remove vegetables from pan. Add additional oil, add noodles and stirfry, turning with tongs for 2-3 minutes.
- Add ginger creme to noodles and then add vegetables back in. Heat for an additional 2 minutes until all ingredients are coated with sauce and cooked.
- Garnish with sliced almonds and cilantro
