This Vegan Pad Thai is packed with fettuccine shirataki noodles, crisp veggies, and a savory-sweet sauce that coats every bite. It brings restaurant-quality flavor straight to your kitchen without you ever having to leave home.
Instructions
Peanut Sauce
- In blender or food processor, combine 2 cloves garlic, 1 tablespoon ginger, 2 tablespoons coconut aminos, and 2 tablespoons peanut butter. Blend until smooth.2 cloves garlic, 1 tablespoon ginger, 2 tablespoons coconut aminos
Noodles
- Heat large pan over medium-high. Once hot, add 1 tablespoon coconut oil and immediately add 8 ounce fettucini shirataki noodles to prevent burning.1 tablespoon coconut oil, 8 ounce fettucini shirataki noodles
- Toss noodles continuously for 3 to 4 minutes to dry and sauté.
- Add ½ cup mushrooms. Sauté for 3 to 4 minutes.½ cup mushrooms
- Remove from heat. Add preferred amount of peanut sauce to noodles and toss to coat.
Tofu
- Cut 6 ounces tofu into small triangles or squares. Freeze for 30 minutes to firm texture for frying.6 ounces tofu
- Add 2 cups avocado oil to deep fryer or sauce pot. Heat to 350 degrees F / 177 degrees C.2 cups avocado oil
- Gently lower tofu into hot oil. Fry for 2 to 3 minutes per side, until golden brown. Remove and cool on paper towels. Then, salt to taste immediately.
- Toss tofu with noodles. Add remaining peanut sauce to taste. Garnish with 1 cup sprouts and chopped ¼ cup peanuts.1 cup sprouts, ¼ cup peanuts
- Serve and enjoy.
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