Sweet & Savoury Vegan Pad Thai

Happy Friday All! We’re happy to be heading into the weekend with one of our favourite Thai-inspired dishes – Sweet & Savoury Vegan Pad Thai.

Our pad Thai is loaded with a rainbow of veggies, tossed in a unique sauce that is sweet, sour, spicy, and savoury all in the same bite! And since it’s officially mango season we top if off with juicy ripe mango chunks and crushed peanuts – a flavour combination that is highly addictive. You must give this one a try!

Enjoy!

Serves: 4
Prep time: 15 mins
Cook time: 15 mins

Ingredients:

  • 1 package of MATCH Meats ground plant-based “chicken” – Or you can use any other brand of ground plant-based meat alternative, OR diced firm tofu
  • 2 large carrots, julienned
  • 1 red bell pepper, julienned
  • 1/2 red onion, julienned
  • 2 cups baby spinach
  • 1 Tbsp avocado oil (for cooking)
  • 1 450g package of rice noodles

For the sauce:

  • 1 c veggie broth
  • 1/4 c sesame oil
  • 1/4 c rice wine vinegar
  • 1/4 c Braggs soy sauce
  • 1/4 c maple syrup
  • juice of 2 limes
  • 1 1/2 Tbsp red chili paste (or more to taste)
  • 1 Tbsp tomato paste

Garnish:

  • Crushed peanuts
  • Diced mango
  • Fresh Thai basil (optional)
  • Lime wedges (optional)

 

Steps:

  1. Prep the veggies by slicing thinly (either by hand or on a mandolin) your carrots, red pepper, and onions.
  2. Prepare the sauce by combining all the ingredients in your high speed blender and bending until fully emulsified (1-2 mins), and set aside
  3. In an extra large pan, heat the avocado oil, and cook over medium-high heat the julienned veggies and MATCH Meats ground plant-based “chicken” in  1 Tbsp on avocado oil until the veggies soften (8-10 mins)
  4. Add 1/2 of the sauce to the veggie “meat” mixture, and toss to combine
  5. Prepare the rice noodles as per the package, rinse and drain well
  6. Add the remaining sauce to the rice noodles and toss to coat well
  7. Add the baby spinach and dressed rice noodles to the veggie “meat” mixture, and toss to combine
  8. Continue to cook over medium heat for another 2 minutes, while tossing often
  9. Plate the Pad Thai and top with diced mango, and crushed peanuts.  Option to garnish with Thai Basil leaves, and a wedge of lime

Enjoy!

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