Pad Thai with Bok and Asparagus. There are countless delicious varieties of this popular Thai street food but the vegetarian versions are always my favorite..
When I make Pad Thai at home I try to add as many veggies as possible. Not only because sauteed veggies are so delicious, but also for the extra nutritional boost, which in addition, helps you keep full and satisfied a lot longer. Bok choi, edamame and asparagus make the perfect Pad Thai veggie combo!! Ultra deliciousness!
This plant-based Pad Thai makes the perfect gluten-free meal option. It’s satisfying light meal option.
My plant-based Pad Thai version is super easy and you can put it together within 15 minutes.
I package of Pad Thai Rice Noodles
1 tbsp Olive Oil
1 cup Asparagus
1/2 cup Edamame
1/4 cup Red Pepper, diced
1/2 cup, Carrots, diced
1 large or 2 small Bok Choi
3/4 Cabbage, white
1/4 cup Peanuts*
1/4 Liquid Aminos or regular Soy Sauce
1 tsp Rice Vinegar
1/2 cup – 1 cup Water, filtered
1 small piece fresh Ginger**
1-2 Garlic Gloves***
Red Pepper Flakes
1 tsp Honey (if you like your Pad Thai on the sweeter side)
Cook rice pasta according to instructions ( it usually only takes 5 minutes)
In a small sauce pan add Liquid Aminos (or soy sauce), rice vinegar,honey, ginger and garlic.
Heat over medium heat while whisking well. Keep adding water to thin sauce to desired consistency.
Set sauce aside.
In a wok or skillet heat oil.
Add asparagus, bok choi, cabbage, pepper, mushroom and edamame.
Sautee for a few minutes.
Toss in rice pasta.
Sautee rice pasta and veggies for a 1-2 minutes.
Add sauce, red pepper flakes and peanuts and serve!
*even though traditional Pad Thai calls for peanuts I love substituting with cashews as well.
** and **** you can also use powdered ginger and garlic