Vegan Coconut Green Curry Pad Thai

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There’s a wonderful restaurant in Vancouver, BC called Chau Veggie Express¬† that I’ve recently been enjoying and the Coconut Curry Pad Thai bowl is my fave so I thought I would try making it myself and it worked out wonderfully!padthai5

The basis of this dish is the rich flavorful Coconut Milk sauce which is made from either a homemade green curry paste or a store bought one (check the label to see if it’s vegan). I also used fresh Swiss Chard from my garden, sweet pepper (I ended up using some frozen yellow pepper as I had frozen 4 containers of them earlier in the spring when I had a surplus), leftover tofu (about 1/3 of a block), grated Butternut Squash in place of carrots and Pea Sprouts.

The Mailwoman came by to deliver a Groupon order for me while I was cooking and they were very enticed by the amazing aromas wafting from my kitchen. This is a simple to make, healthy and gluten free winner! Let me know if you try it in the comments below.

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Vegan Coconut Green Curry Pad Thai

Vegan Coconut Green Curry Pad Thai

Ingredients

  • 4.5 oz/127gr of Brown Rice Noodles
  • 1 Tbsp of Red Chili Oil (Can use either Sesame or Coconut Oil instead)
  • 1 Chunk of Ginger minced
  • 2T of Green Curry Paste
  • 1 14oz or 400ml Can of Coconut Milk
  • 1/2 C of water3 Tbsp of Vegan Hoisin Sauce
  • 3 Tbsp of Soy Sauce
  • 1/2 of a large Butternut Squash
  • 1 Large handful of Swiss Chard (or greens of your choice)
  • 1 Chopped Sweet Pepper1 Large handful of Pea Sprouts1/2 block of Tofu
  • Black or White Sesame Seeds for garnish

Instructions

  1. Soak the noodles in cold water for 20 minutes (while you prepare everything else).
  2. To make the sauce, heat the oil in a sauce pan and add the ginger. Stir for a couple of minutes and then add the curry paste. Stir this for about 1 minute then add the Coconut Milk, Hoisin Sauce, Water and Soy Sauce. Simmer for 10 minutes and let sauce thicken.
  3. Now the vegetables can be added to a large skillet with about a 1 tablespoon of hot Chili Oil or oil of your choice. Stir for a few minutes and then add the sauce. Immediately after adding the sauce mix in the noodles you had soaking. Stir for another couple of minutes and you are done!
  4. Garnish with Pea Shoots and Sesame Seeds.
http://thewholefoodvegan.com/vegan-coconut-green-curry-pad-thai/

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