Vegan Pad Thai (Low Fodmap)
Let’s cut to the chase, Asian noodles are the bomb. I love a good noodle dish, and you need a good sauce to go with them. This is a vegan Pad Thai that is sweet and savory and provides the perfect complement to whatever Asian noodle you like to cook with. This specific version is low fodmap, so check it out and give it a try!
Equipment
- 1 Pot
- 1 Large Pan
Ingredients
- 14 oz rice noodles
- 1 bell pepper
- 2 carrots
- 2 zucchini
- 1 bunch green onions
- 1 bunch cilantro
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chopped peanuts
- 1 lime
- 1 batch air-fried tofu
Pad Thai Sauce
- 4 tbsp peanut butter
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 limes juiced
- 2 tsp sugar
- 1 tbsp sriracha
Instructions
- Prepare Air-Fried Tofu according to my recipe for Air-Fried Tofu.
- In a small pan sauté the carrots, bell pepper, and zucchini for 5-6 minutes and add salt and pepper to taste.1 bell pepper, 2 carrots, 2 zucchini, 1 tsp salt, ½ tsp black pepper
- Prepare the noodles according to the instructions.14 oz rice noodles
- Mix the sauce ingredients together.4 tbsp peanut butter, 3 tbsp soy sauce, 1 tsp toasted sesame oil, 2 limes juiced, 2 tsp sugar, 1 tbsp sriracha
- Add the sauce to the carrots, zucchini, and bell pepper and cook for 2-3 minutes.
- Add the noodles and Air-Fried Tofu to the pan and mix with sauce and vegetables. Cook together for another 2-3 minutes.1 batch air-fried tofu
- Plate the noodles and top with freshly chopped green onion, cilantro, and peanuts. Add a squeeze of fresh lime on top.1 bunch green onions, 1 bunch cilantro, ½ cup chopped peanuts, 1 lime