Thai food and Asian inspired dishes (like yummy nori rolls and seaweed salad) are some of my absolute favorite meals to eat. A lot of these dishes are also naturally plant-based and gluten free! There tends to be a bigger focus on rice based (instead of wheat based) foods in these cultures, and in dishes where meat is used, it is typically easy to turn them into veggie only dishes. However, non-organic soy products, white rice, and MSG are common products in restaurants serving up these dishes. The best way to avoid these less than ideal ingredients? Make it homemade!
This veggie pad Thai recipe shows you how easy it is to make your favorite Thai dishes at home—without the preservatives! And when you’re hand picking the best ingredients to go into these meals you’ll get to actually select foods that can benefit your health. Tempeh for example, is one of my favorite additions to this meal.
Tempeh & Fermented Soy Products
Tempeh, miso, and tamari are forms of fermented soy that are incredibly healing and should be consumed on a regular basis. Be sure to watch out for processed soy in the form of milk, cheese, burgers, or hot dogs, as these are not whole foods and should not be part of your diet in any shape or form! There is a killer miso soup recipe found in my book!
Why are Fermented Foods So Much Better For Us?
Fermented foods are becoming quite the hot topic, and people are discovering that there are many delicious fermented foods available! Many of us have become enamored with eating fermented foods, but haven’t yet taken on the challenge of actually fermenting them. Of all foods, plants are even more powerful through fermenting. Fermentation preserves them and adds loads of probiotics and enzymes, helping to enhance your digestive and immune function.To read more on the health benefits, see this post! The following are what I consider to be the top plant-based foods to ferment. However, feel free to buy store or farmer’s market versions of these if you’re just getting started!
Veggie Pad Thai
- 2 cloves garlic, minced
- 2 tablespoons ginger, grated
- 2 tablespoons grapeseed oil
- 2 cups yams, cut into thin chunks
- 1 head broccoli, cut into florets
- 1 head of kale, washed and chopped
- 3 scallions
- ½ block sprouted tofu or tempeh
- ½ cup sprouted mung beans or sprouts
- 1 package kelp noodles, rinsed and then soaked with 1 tablespoon lemon juice (or 1 package brown rice noodles)
- 2 tablespoons brown rice vinegar
- 5 tablespoons coconut aminos or tamari
- 2 tablespoons coconut nectar
- 2 tablespoons almond butter
- 1 tablespoon grapeseed oil
How it’s Made:
In a small bowl, combine the brown rice vinegar, aminos or tamari, nectar, almond butter, and 1 tablespoon grapeseed oil. Set aside.
In a wok, sauté the tofu, garlic, ginger, scallions, and yams in 2 tablespoons grapeseed oil for several minutes, stirring to prevent them from sticking.
When yams are soft, stir in the broccoli and allow to soften.
Pour the sauce and the kelp noodles in the wok, stir and combine. Cover for a few minutes to meld together.
Add in chopped kale and allow to wilt for a few minutes, while still remaining green.
Gently stir noodles into the vegetables and sauce to combine. Remove from heat and serve.