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Vegan Pad Thai

Whereas my favorite flavors are Indian and Mexican, my husband favors Asian and Italian.  He decided to try his hand at this Pad Thai recipe from Happy Herbivore because he loves “real” Pad Thai.  Even I thought this was pretty darn good–I told him he can make it again!  We have altered the ingredient amounts from the original recipe because we like leftovers.  This is a super-easy recipe with NO chopping.

Vegan Pad Thai
 
Recipe type: Quick One-Pot Dinner
Cuisine: Thai
Ingredients
  • 1 (14-oz) package thick rice noodles (We used Thai Kitchen)
  • 2 (15-oz) packages of frozen stir-fry vegetables
  • ½ cup low-sodium soy sauce
  • ¼ cup smooth peanut butter
  • ¼ cup sweet red chili Asian sauce
  • 1 tsp granulated garlic powder
  • 1 tsp fresh minced ginger
  • bean sprouts to top it off
  • chopped peanuts or cashews (optional)
  • lime juice (optional)
Instructions
  1. Prepare noodles according to package directions.
  2. Steam the frozen veggies until cooked through.
  3. Whisk ½ cup warm water, soy sauce, peanut butter, chili sauce, garlic powder and ginger together in a bowl.
  4. Combine noodles, veggies, and sauce in a large bowl and toss until the sauce has coated everything.
  5. Serve with bean sprouts, nuts, and a squirt of lime on top.

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