Pumpkin Pad Thai

Vegan, Clean and Gluten Free Pumpkin Pad ThaiSo hopefully this will be one of the last pumpkin recipes of my season.  We are nearing the end of October, and November starts cranberry season for me, so this recipe might just be it, maybe.  And to give one last hurrah to pumpkin I decided to do a change-up to the classic Pad Thai and make Pumpkin Pad Thai.

The best part of Pad Thai is the peanut butter.  I love all things PB, and it really is surprising since I do not try new food things often that adding pumpkin to my Pad Thai was a tad bit crazy.  Like really crazy, not just a tad.

I haven’t made Pad Thai since the last time I posted it in July, so it was definitely time for some good ole noodles, tofu and veg.  The other thing I love about PT is the sauce.  The peanut butter is so thick that the sauce just sticks to the noodles and coats the veggies.  Mmm.  This is actually the first time I have made PT with tofu.  Yum.  I love me some sauteed tofu.  I love when it gets brown and crunchy.  The hardest part of any recipe I use tofu in, is to make sure I don’t eat it all before adding it to the recipe!

Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai

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This dish is super easy and changeable.  I added a ton of veggies this time.  Just a quick disclaimer – this made a ton of servings.  Nine.  Totally worth it.  I am taking some to my SIL for Halloween.  She is gluten-free and who I thought of while making this and deciding to add the pumpkin.  She is crazy in her love for trying new food adventures.  I hope she will love it!

Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai

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First off get your veggies defrosted.  Put all the bags in the microwave together.  I have them defrost at three-minute increments.  Then get your biggest pot and add a few tablespoons of olive oil.  Drain and cut your tofu and add tofu and spices to pot.  Turn on high.  While that is sauteing get a small pot of water started boiling; cook noodles as directed.  Chop up the green onions.

Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai Vegan, Clean and Gluten Free Pumpkin Pad Thai

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Once tofu is sautéed to desired brownness pour into a clean bowl.  Cover with towel to keep warm.  Add green onions and mushrooms to pot and saute.  Add edamame.  Finish defrosting veggies if needed.  Add veggies to pot and keep on high heat to sweat out all liquid.  Make up sauce by add all sauce ingredients to a microwaveable safe bowl.  Micro for 30 seconds then mix; keep microwaving for small times until peanut butter is easily mixed in.  

Once veggies have no remaining liquid, or very little, at the bottom of the pot lower the temp to low-medium and add the noodles then the sauce and mix it all together.  Add tofu and mix everything.  I ended up only using one bag of cabbage because my pot was so extensively full.  Add a quarter of the bagged cabbage at a time and stir in.  The heat will help to wilt the cabbage as you continue to mix and add.  Once done portion out and enjoy!

Vegan, Clean and Gluten Free Pumpkin Pad ThaiPumpkin Pad Thai, 9 servings

1/4 C Libby’s Pumpkin 
1/3 C Smart Balance Chunky Peanut butter
2 Tbsp Kikkoman Rice Vinegar
2 Tbsp Maple Grove Farms 100% Pure Maple Syrup
1 Tbsp Sesame Oil
3 Tbsp Kikkoman Gluten Free Soy Sauce
1 Tsp Ginger
1/4 Tsp Red Pepper Flakes
1 Tbsp Minced Garlic
1/2 C Water

2 Tubs Hard Tofu
2 Tbsp Kikkoman Gluten Free Soy Sauce
1 Tsp Black pepper
1 Tbsp Garlic Salt

6 oz Ancient Harvest Quinoa Noodles
2 Bunches Green Onions, sliced
1 Cntr Sliced Mushrooms
1 Bag Edamame
2 Bags Frozen Sugar Snap Stir Fry
1 Bag Frozen Broccoli, Carrot and Water Chestnut Mix
1 Bag Fresh Classic Coleslaw

1.  Defrost all frozen veggies.

2.  In large pot add drained and chopped tofu, soy sauce, black pepper and garlic.  Sautee until desired brownness.  Pour in medium bowl and cover with towel when done.

3.  Start small pot of water to boil.  Boil noodles as directed on box.  Leave them just a little tough.

4.  Wash and chop green onions; rinse mushrooms.

5.  Add green onions and mushrooms to pot and saute on high.  Add edamame.

6.  Add rest of frozen veggies to pot and let them cook out.  There will be liquid at the bottom of the pot from the veggies.  Cook until liquid is gone.

7.  Make the sauce by adding all ingredients to microwaveable safe bowl.  Microwave for short times, 30 seconds or so at a time.  Mix after each ding.

8.  Add drained noodles and sauce to veggies and mix well.  Add tofu and mix again.

9.  Add cabbage a quarter of the bag at a time.  Very carefully turn the veggies to incorporate the cabbage.  Keep adding until it is all in and wilted.

10.  Portion out and enjoy!

Stats:
Calories:  294
Total Fat:  9g
Sodium:  102mg
Carbs:  36g
Protein:  17g

2 thoughts on “Pumpkin Pad Thai

  1. Pingback: The Chic Chef: A College Girl’s Guide to Pasta Swaps – College Fashion

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