Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits. Transfer veggies to a large bowl and set aside. 5) Add the cooked rice noodles to the same skillet and toss with remaining sauce, salt, cilantro, and basil. Mix together well. 6) Combine the rice noodles and veggies, tossing them together like making a salad. 7) Add peanuts to skillet to gently toast and warm. Instructions. In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the vegan chicken, and stir-fry for 30 seconds, spreading evenly in a single layer. Then let the vegan chicken brown, stirring occasionally to sear it evenly. STIR FRY. 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan) 1 cup cubed extra firm tofu. 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional) 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g) 1 Tbsp coconut aminos (or tamari) 1 cup bean sprouts. 1 cup How to Prepare Pad Thai Sauce [Vegan, Gluten-Free] Combine all the pad Thai sauce ingredients in a cup. Stir them well to dissolve the sugar and tamarind. $2.99. PRINT THIS RECIPE. Save Trees Drain. Set aside. To a blender or food processor combine all pumpkin seed butter sauce ingredients. Blend until smooth. Set aside. In a deep skillet or pot over medium heat add 2 tablespoons of coconut oil, carrots, garlic and onion. Sauté for 3-5 minutes, or until onions are translucent. lime, salt, soy sauce, Thai red curry paste, peanut butter, dark brown sugar and 2 more To make vegan Pad Thai sauce, you’ll need: 3 tbsp light soy sauce. 3 tbsp tamarind paste (if you can’t find the tamarind paste, you can use tamarind concentrate) 2 tbsp minced garlic. 1 tbsp vegan oyster sauce. 1/4 cup coconut sugar. Instructions. In a small bowl, whisk together the peanut butter, rice wine vinegar, water, sesame oil, tamarind paste, lime juice, tamari, ginger, garlic chili paste, and garlic. If you have a spiralizer, spiralize the zucchinis. If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips. YM28.