Gluten Free and Vegan Pad Thai

Simple and easy dish for Meatless Monday or any day.
Dish Type: Lifestyle: dairy free, gluten free, vegan, vegetarian



12 oz rice fettuccini                                       

8 oz firm tofu

1 tbsp olive or peanut oil                               

2 stalks celery, sliced

2 carrots, in match sticks                               

4 cloves garlic, minced

2 tsp tamarind paste or lemon juice             

1 tbsp sugar

2 tsp sesame oil                                             

½ tsp paprika

1 tbsp miso (gf version)                                                         

1 tsp chilli powder, or more

2 cups bean sprouts                                       

3 green onions, minced

½ cup toasted cashews or peanuts                

¼ cup cilantro, minced


Cube the tofu, coat with the olive or peanut oil and bake at 375 degrees F for about 20 minutes until browned.


Place the noodles in a large, heat proof bowl and cover in ample boiling water, let sit until soft then drain and coat with the sesame oil, set aside.


Combine the tamarind paste, sugar, miso, paprika, and chilli powder.


In a wok, simmer sauté very lightly, the garlic and other vegetables, then add the spice paste, stir quickly and add to the noodles.


Now add the nuts, tofu and cilantro and serve.