WOW - this spicy vegan pad Thai is so much better than take out. It's nut-free, fish-free, gluten-free and 100% plant-based. The tofu and Eggcitables plant-based egg give it some added protein with lots of veggies for the crunch.
A great & delicious recipe if you are in a pinch and need a quick meal in less than 30 minutes (or if you're like me and just feel too lazy to cook something elaborate).
Ingredients
Sauce
2 tbsp soy sauce
1 tsp garlic chilli sauce
1 tsp of wow butter
1 tsp water
½ tsp hoisin sauce (vegan)
½ tsp sesame oil
2 garlic cloves, minced
Pad Thai
½ tsp oil
1 Eggcitables egg
1 celery stalk, diced
5 large mushrooms, sliced
½ green pepper, diced
⅔ cup carrot, shredded
1 green onion, sliced
1 tsp sesame seeds
3 servings of rice noodles, cooked
Directions
Whisk all the sauce ingredients and set aside.
Cook up Eggcitables according to instructions, scramble and set aside.
Heat 1 tsp of oil over medium heat. Cook celery, mushrooms, and green pepper until soft. (usually 5 minutes)
Add shredded carrots and noodles to the mixture, toss in the pan for 1 minute. Stir in the pad Thai sauce, cover and simmer for 2-3 minutes.
Once heated thoroughly, serve and garnish with green onion and sesame seeds. Enjoy!
