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Vegan Pad Thai

Kim Campbell
  • 55 minutes
  • Serves 4 to 6

INGREDIENTS

3 cups

Broccoli florets

1 cup

Cabbage

1

Carrot, medium

1/2 cup

Cilantro, fresh

5

Garlic clove

1 tsp

Ginger, fresh

4

Green onions

1

Lime

1 cup

Mung bean sprouts, fresh

1/2 cup

Peanuts

1

Red bell pepper

1/2

Red onion

2 cups

Spinach

6 oz

Tofu, extra-firm

1 tbsp

Lime juice

2 tbsp

Maple syrup

1 tsp

Sriracha

1 tbsp

Tahini

3 tbsp

Tamari, low-sodium gluten-free wheat-free

1 tsp

Tamarind paste

6 oz

Brown rice noodles

2 tsp

Non-gmo cornstarch

1 tbsp

Rice vinegar

1/4 cup

Water