Vegetarian

Vegan Pad Thai is for Dinner.

Vegan Pad Thai takes 10 minutes to prepare.

Vegan Pad Thai takes 20 minutes to cook.

Vegan Pad Thai makes 4 servings.

The ingredients for Vegan Pad Thai are:

Rice noodles (stir fry noodles)
1 stalk celery (you can use chinese celery), sliced thin
2 green onion or scallions, chopped
1 tsp. garlic, minced
1/2 cup bell pepper, chopped
1 cup summer squash, sliced
1 cup eggplant, sliced or cubed, skin on
1/4 cup zucchini
1/2 cup water to steam
1 cup spinach (baby)raw
1/4 cup coconut milk (I used "lite")
1 Tablespoon canola oil for sauteing the veggies
2 Tablespoons Splenda (to taste)
2 oz cocktail peanuts, chopped fine
1 Tablespoon Thai Red Curry Paste

Here is how you make Vegan Pad Thai:

Boil 2 cups water, remove from heat, then drop in rice noodles to soften to add to the stir fried veggies.On medium heat in a skillet, add oil and celery, saute for several minutes, then add squash and bell pepper, saute for a minute, then add eggplant, garlic, zucchini.and spinach. Add 1/2 cup water, cover to steam until vegetables are tender, add coconut milk and add 1 tablespoon Thai Red Curry paste. Stir until mixed,.Drain the rice noodles and add to the skillet mixture. You can add 2 tsp. Splenda or more to taste. Serves 2 or more depending on serving size.Note: You can use whatever vegetables you have on hand. Add mushrooms if you like. I've added broccoli and carrots at times. This can be changed up to taste like chop suey, by serving over brown rice - use 1 tablespoon soy sauce instead of Red Curry paste.Number of Servings: 4Recipe submitted by SparkPeople user DENNYTEXAS.

The nutritional information for Vegan Pad Thai is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 212.4

• Total Fat: 13.9 g
• Cholesterol: 0.0 mg
• Sodium: 46.9 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 3.3 g
• Protein: 5.3 g

Vegan Pad Thai is Asian cuisine.

The dietary needs meet for Vegan Pad Thai is Vegan