Vegan Pad Thai Salad
A light, crunchy and deliciously fresh take on a classic favourite. With a few vegan swaps, this salad is deliciously plant-based. The vegan peanut sauce
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 chantalorganics.co.nz.
Cooking tools:
- Blender
- Grater
- Skillet
- Kettle
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Spatula
- Spoon
- Plate
- Plastic wrap
Ingredients
- 340g kelp noodles (rice noodles work too)
- 1/2 cup boiling water
- 2 tbsp Chantal Organics Tamari Soy Sauce
- 4 cups bean sprouts
- 2 carrots
- 1 cup snow peas
- 1 red capsicum
- 2 spring onions (finely chopped)
- 1/2 cup coriander
- Roasted peanuts to sprinkle
- Peanut Sauce
- 1/3 cup smooth peanut butter
- 1 lime (flesh and juice)
- 2 cloves garlic
- 1 tbsp Chantal Organics Rice Syrup
- 1/2 tsp chilli flakes
- 2cm fresh ginger
- Pinch of sea salt
- Marinated Tofu
- 275g tofu or tempeh
- 1 tbsp Chantal Organics Tamari Soy Sauce
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