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Chisel & Fork
Vegetable Pad Thai
With carrots as noodles, peppers, cabbage and kale tossed in a tasty peanut sauce, this noodle-free Pad Thai is a healthy way to enjoy some Thai comfort food.
2
364
6
30 min
TOTAL TIME
539
CALORIES
$2.73
PER SERVING
Ingredients
17 INGREDIENTS
4 SERVINGS
7 tbsp low sodium soy sauce
2 cups kale
stems removed and thinly sliced
1/2 cup fresh cilantro
chopped
extra-firm tofu
1 1/2 cups purple cabbage
thinly sliced
1 whole red bell pepper
seeds removed and thinly sliced
1 tbsp sesame oil
7 large carrots
peeled and ribboned
3 whole green onion
diced
5 tbsp peanut butter
1 whole poblano pepper
seeds removed and thinly sliced
1 tbsp vegetable oil
3 tbsp maple syrup
6 tbsp lime juice
1 tsp fresh ginger
crushed red pepper flakes and chopped peanuts
for topping
2 tsp chili garlic sauce
Directions
13 STEPS
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
View Directions on Chisel & Fork
Health Info
Macros
54g
CARBS
27g
FAT
28g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
PEANUTS
SOYBEANS
WHEAT
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Frequently Asked Questions
What is pad thai sauce made of?
How do you cook the rice noodles for pad thai?
What kind of protein can you use for pad thai?
What vegetables go well with pad thai?
How do you garnish pad thai?
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