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!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins


Ingredients
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Rice noodles
1 bell pepper
2 carrots
2 zucchini
Green onions
Cilantro
Salt and pepper
½ cup peanuts
1 lime
Air-fried Tofu (see recipe here: Air-Fried Tofu)


Pad Thai Sauce:
3 tbsp peanut butter
2 tbsp soy sauce
1 tsp toasted sesame oil
Juice of 2 limes
2 tsp brown sugar
1 tbsp sriracha


This recipe is brought to you by: Vegan Man Food T-Shirts

Steps:

1. Press the tofu for 30 minutes to get the moisture out.

2. Prepare Air-Fried Tofu. See my recipe here: Air-Fried Tofu

3. In a small pan saute the carrots, bell pepper, and zucchini for 5-6 minutes and add salt and pepper to taste.

4. Prepare the noodles according to the instructions.

5. Mix the sauce ingredients together.

6. Add the sauce to the carrots, zucchini, and bell pepper and cook for 2-3 minutes.

7. Add the noodles and Air-Fried Tofu to the pan and mix with sauce and vegetables. Cook together for another 2-3 minutes.

8. Plate the noodles and top with freshly chopped green onion, cilantro, and peanuts. Add a squeeze of fresh lime on top.