Vegan Much? Try This Kelp Noodle Pad Thai! Recipe

Name: Vegan Much? Try This Kelp Noodle Pad Thai!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup tamarind pulp, soaked and strained; 1 cup water, heated; 1 medium tomato; 1/2 Thai chili (depending on spice desired); 1 medium clove garlic; 1 small shallot; 1/4 cup shoyu; 1 tablespoon lime juice; 1/4 cup sesame oil; 1 medium carrot, diced or julienned; 1 medium zucchini, diced or julienned; 1 medium red bell pepper, julienned; 1 large king oyster mushroom (or a handful of sliced shiitake or other mushrooms), sliced; 1 cup snow peas, thinly sliced on a diagonal; 3 green onions (the whites and about 3 inches of the greens), sliced; 2 12-ounce packages kelp noodles, chopped into 3- to 4-inch pieces; 1/2 cup cashews, chopped; Drizzle of sesame oil; Sprinkle of sea salt; Handful of cilantro

Servings: persons

1/2 cup tamarind pulp, soaked and strained
1 cup water, heated
1 medium tomato
1/2 Thai chili (depending on spice desired)
1 medium clove garlic
1 small shallot
1/4 cup shoyu
1 tablespoon lime juice
1/4 cup sesame oil
1 medium carrot, diced or julienned
1 medium zucchini, diced or julienned
1 medium red bell pepper, julienned
1 large king oyster mushroom (or a handful of sliced shiitake or other mushrooms), sliced
1 cup snow peas, thinly sliced on a diagonal
3 green onions (the whites and about 3 inches of the greens), sliced
2 12-ounce packages kelp noodles, chopped into 3- to 4-inch pieces
1/2 cup cashews, chopped
Drizzle of sesame oil
Sprinkle of sea salt
Handful of cilantro

1
To make the pad thai sauce, combine the tomatoes, thai chili, garlic, shallot, 1/4 cup shoyu, lime juice, and sesame oil in a Vitamix or high-speed blender and blend well.
2
Next, add the tamarind pulp and blend until very smooth.
3
Mix the carrot, zucchini, red bell pepper, mushrooms, snow peas and green onions in a large bowl.
4
Add the noodles to the veggie mixture, pouring about half of the pad thai sauce into the bowl, and mix well with tongs until the sauce is evenly distributed.
5
Mix the cashews with the salt and sesame oil and sprinkled over the finished pad thai.
6
Drizzle with lime juice and the remaining pad thai sauce and sprinkle with cilantro leaves.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup tamarind pulp, soaked and strained, 1 cup water, heated, 1 medium tomato, 1/2 Thai chili (depending on spice desired), and more.

Yes, Vegan Much? Try This Kelp Noodle Pad Thai! falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Much? Try This Kelp Noodle Pad Thai!

How did you like this recipe?

Frequently Asked Questions