LRM_EXPORT_1573913803459265_20190207_215718245(1) LRM_EXPORT_1574385325064293_20190207_220509767 LRM_EXPORT_1574157164624484_20190207_220121606

Creamy Vegan Pad Thai

Perfect Pad Thai

Pad Thai is something that I am always consistently craving. Often times when I order it out, it either comes too salty, too greasy, or with little texture differences.

This dish comes together relatively quickly and is so fun to make. The secret ingredient in this recipe is roasted red pepper hummus! It adds creaminess along with the best depth of flavor when combined with the sesame oil.

Secret Weapon: Hummus

When combining the hummus with the noodles it can become a little dry. If this starts to happen, you may need to add a few tablespoons of water just to loosen up the sauce a bit.

The crispy tofu bites on here are such a great substitution for any sort of meat that would traditionally go along with this dish. Cripsy tofu is truly reminiscent of chicken nugget style bites. I just love them on here!

INGREDIENTS

  • ¼ red onion finely minced
  • 1 red bell pepper julienned (aka long thin slices)
  • 1 orange bell pepper julienned
  • 1 jalapeno diced
  • 4 cloves garlic minced
  • 1 large thumb of ginger grated
  • 3 tbsp toasted sesame oil
  • 4 tbsp coconut aminos (or soy sauce)
  • 2 tbsp tamari (if you don’t have it just add 2 more tbsp soy sauce)
  • 1 heaping tbsp Sriracha
  • 4 tbsp of roasted red pepper hummus
  • 1  box of brown rice pad thai noodles
  • Salt and fresh ground pepper
Garnish:
  • 1 handful chopped fresh cilantro
  • ½ cup cashew pieces
  • Lime wedges
  • Crispy Tofu Nuggets

Directions

  1. Bring a cast iron pan with a splash of olive oil to coat the bottom to medium heat. Add in minced onions, jalapeno, and 2 tbsp black sesame seeds and 1 tbsp white sesame seeds, stir occasionally for 3-5 minutes until soft and fragrant.
  2. While waiting bring a medium pot of water to barely boiling and add in rice noodles. Cook for 7-10 minutes until al dente. Drain and rinse with cool water, set aside.
  3. Add in sesame oil, julienned peppers, garlic and ginger, sautee another 5 minutes until peppers are soft.
  4. Dump the noodles (as much as you see fit) into the pan and toss with tongs. Pour in the coconut aminos (or soy sauce, tamari, sriracha. Toss again. Scoop in hummus, toss again. Salt and pepper to taste.
  5. Garnish with fresh cilantro, cashews, lime juice, and Crispy Tofu Nuggets.
  6. Devour! 
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