I don’t order take out food often but when I do it’s usually a good plate of vegan pad thai. Thai restaurants are generally pretty good about having vegan options and most veggie pad thai comes with tofu instead of meat. I'm not a huge fan of tofu, so I always substitute it with fried broccoli and pineapple. This idea came as a spinoff from pineapple fried rice and makes the perfect addition to the noodles.
The price of takeout has gone up drastically where I live and I realized for the cost of one to-go plate, I could buy all of the ingredients and make this plate a few times over. The fresh lime and cilantro give this meal a refreshing flavor that balances out the savory sauce. I used stir fry noodles for this but feel free to experiment using any rice noodles of your choice. You can also add more or less chili paste, depending on how much spice you prefer.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 cups cooked stir fry noodles
- 1 tbsp coconut oil
- 1 cup diced pineapple
- 1 cup broccoli florets
- 4 tbsp liquid aminos
- juice from 2 limes
- 2 tbsp rice vinegar
- 4 tbsp agave syrup
- 1/2 tbsp chili paste
- 1/2 tbsp peanut butter
- 1 cup julienned carrots
- 1/2 cup scallions, chopped
- handful shredded cilantro
- crushed peanuts to top
Directions
1. Prepare noodles according to package. Set aside.
2. In a small sauce pan, heat the coconut oil over medium heat. Add the pineapple and broccoli and sauté for a couple minutes until soft.
3. In a small mixing bowl, make the sauce by whisking together the coconut aminos, lime juice, rice vinegar, agave, chili paste, and peanut butter.
4. Add the cooked noodles, sauce, carrots, and green onion to the pan with the pineapple and broccoli. Sauté for a few minutes to let all the flavors infuse.
5. Remove from heat and stir in the cilantro.
6. Serve topped with peanuts.
Also by Lauren: Thai Peanut Butter Green Curry Soup
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Photo: Lauren Sacerdote
