Pad Thai Noodles and Sauce

3.3 (2 reviews)

1 lb. soba, rice or other noodles
5 Tbsp. tamari or soy sauce
5 Tbsp. lemon or lime juice
1-2 Tbsp. peanut butter
1 Tbsp. tahini (or omit and use more peanut butter)
2 green chillies, seeded and minced
4 Tbsp. sugar or other sweetener
1 large onion, chopped
4-8 garlic cloves, minced
1/2 lb. tofu (optional)
1 2-inch piece fresh ginger, minced (optional)
2 Tbsp. sesame (or other) oil
2 1/4 cup carrots, chopped
1 can water chestnuts
1 large can bean sprouts
1 cup snow peas
Limes, to taste (optional)
Chopped peanuts, to taste (optional)
Green onion, sliced, to taste (optional)

• Prepare the noodles, drain and set aside. In a separate bowl, mix the tamari, lemon or lime juice, peanut butter, tahini, chillies and sugar and set aside.
• In a wok, stir-fry the onion, garlic, tofu and ginger in sesame oil. Add the carrots, water chestnuts and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts, snow peas and noodles. Stir and cook until the sauce thickens – about 5 minutes. Serve with limes, chopped peanuts or sliced green onion.

Makes 2 to 3 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind