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 takes this salad to the next level!
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 Chantal Organics Classic Peanut Butter
- 1 lime (flesh and juice)
- 2 tbsp Chantal Organics Tamari Soy Sauce
- 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
instructions
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Step 1.
Rinse the kelp noodles then put in a bowl and pour over the hot water and tamari. Stir to cover well, to marinate for 10-15 minutes until soft.
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Step 2.
Next cut your tofu (or tempeh) into 8 slices, then cut each slice into two triangles, creating 16 triangles in total. Place them in a single layer in a tray, and pour over the tamari and garlic, moving around the pieces with your fingers so they’re fully covered in marinade.
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Step 3.
Slice and chop all your veges finely and place in a large bowl (or use two).
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Step 4.
Heat your coconut oil in a pan, and pan fry the tofu (or tempeh) for 3-4 minutes on each side until golden brown.
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Step 5.
Meanwhile blitz sauce ingredients in a blender until super smooth, adding 1/4c of the kelp noodle soaking marinade.
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Step 6.
Finely pull apart the kelp noodles with your hands (they should be soft by now), add to the veges, pour over half a cup of sauce (or more if needed), and mix everything until well combined.
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Step 7.
Serve topped with tofu, coriander, lemon wedges, and a tablespoon of red skin peanuts on each plate, with the remaining peanut sauce on the side. Devour!
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Chantal Organics Products used
