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Easy Vegan Pad Thai

Tess Challis
  • 25 minutes
  • Serves 8

INGREDIENTS

16 oz

brown rice noodles (the kind labeled for Pad Thai)

1/4 cup

tamari

1/4 cup

fresh lime juice

1/4 cup

sunflower oil (or melted non-virgin coconut oil)

1/4 cup

plus 2 tablespoons raw agave nectar

3 tbsp

ketchup (I’m not kidding)

2 tbsp

maple syrup

2 tbsp

basic hot sauce (cayenne or tabasco)

4

large cloves garlic (pressed)

1 1/4 tsp

sea salt

3/4 cup

chopped scallions (about 8 scallions, trimmed and chopped)

1 cup

chopped cilantro

1/2 cup

crushed peanuts

2 cups

bean sprouts

Lime wedges