• VEGAN Pad Thai? Oh Yeah!! I had this dish several times at a local Thai restaurant, before my vegan days. And believe me, I had my doubts that this one would stand up to the original, but I was pleasantly surprised, this was just as good, or might I say, even better!
  • And yes, this is another one of those, "so easy an eight-year-old can do it." ;) We really love the taste of UDON noodles, so of course, that's what we used. It is delicious. For photos go to --> http://www.whatvegankidseat.com/2013/03/vegan-pad-thai.html

Ingredients

  • Ingredients:
  • UDON Noodles
  • Carrots, diced**
  • Corn
  • Broccoli florets
  • Water Chestnuts
  • Peas
  • Pad Thai Sauce:
  • 4 T palm sugar
  • 2-3 T lime juice,
  • 4 T soy sauce (or aminos)
  • 1 T sunflower oil
0 (Rated by 0 moms)
PREP TIME 10 Hr READY IN 20 Hr
COOK TIME 10 Hr SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
TYPE OF DISH Pasta
SEASON/OCCASION Spring
COOKING METHOD Stove-Top
CUISINE Chinese

Preparation

  1. Directions:
  2. Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Add veggies for the last 5-8 minutes of boiling and let cook until carrots are fork tender. We steamed the broccoli before hand, but you would add that in as well, if it is not already cooked. Drain the water from the noodle/veggies. Toss sauce with noodles until well coated. Enjoy!!

Rating

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