Vegan CHIK'N Pad Thai Recipe
Tossed with rice noodles and a savory sauce, this plant-based dish is topped with crunchy peanuts and fresh cilantro for a satisfying meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at plant-basedpantry.com.
Cooking tools:
- Wok
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Serving platter
- Plate
Ingredients
- 1 can (10 oz) Loma Linda CHIK’N in Broth, drained and shredded
- 4 oz rice noodles (about half a package)
- 1 tablespoon vegetable oil
- 1 medium carrot, julienned
- 1 red bell pepper, sliced into thin strips
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon lime juice
- 1/4 cup roasted peanuts, chopped
- Fresh cilantro, chopped, for garnish
- Optional: 1-2 green onions, sliced, for garnish
- Optional: Lime wedges, for serving
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