Pad Thai with Tofu, Shiitake Mushrooms and Cabbage

Name: Pad Thai with Tofu, Shiitake Mushrooms and Cabbage
Yield: 6
Ingredients: 1 cup unsweetened shredded coconut; 2 cups water; 1/2 cup raw almonds or 1/4 cup raw almond butter; 1/4 cup tahini or 1/3 cup unhulled sesame seeds; 2 tablespoons fresh lime juice; 1 teaspoon coconut aminos; 6 dates, pitted; 1 clove garlic, chopped; 1/2 inch piece fresh ginger, peeled and chopped; 1/8 teaspoon cayenne pepper, or to taste; 2 cups thinly sliced shiitake mushrooms; 1 cup grated carrot; 1 garlic clove, minced; 3 cups shredded cabbage; 8 ounces extra firm tofu, drained and cut into 1/2 inch cubes; 1/2 cup chopped green onions; 8 ounces bean pasta (fettuccini shape), cooked according to package directions, rinsed under cold water and drained; 1/2 cup chopped fresh cilantro; 2 tablespoons raw cashews, lightly toasted and chopped

By: www.DrFuhrman.com

by 15 members

G - BOMBS

Category: Main Dishes - Vegan

Pad Thai is a Thai restaurant favorite. In this version, crunchy cabbage, savory mushrooms and guilt-free bean pasta are combined in a rich and creamy sauce flavored with coconut, sesame and ginger.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (14)

Serves 6

Ingredients

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For the Sauce (see note):

1 cup unsweetened shredded coconut

2 cups water

1/2 cup raw almonds or 1/4 cup raw almond butter

1/4 cup tahini or 1/3 cup unhulled sesame seeds

2 tablespoons fresh lime juice

1 teaspoon coconut aminos

6 dates, pitted

1 clove garlic, chopped

1/2 inch piece fresh ginger, peeled and chopped

1/8 teaspoon cayenne pepper, or to taste

For the Noodles:

2 cups thinly sliced shiitake mushrooms

1 cup grated carrot

1 garlic clove, minced

3 cups shredded cabbage

8 ounces extra firm tofu, drained and cut into 1/2 inch cubes

1/2 cup chopped green onions

8 ounces bean pasta (fettuccini shape), cooked according to package directions, rinsed under cold water and drained

1/2 cup chopped fresh cilantro

2 tablespoons raw cashews, lightly toasted and chopped

Instructions:

In a high-powered blender, blend sauce ingredients until smooth and creamy.

To prepare vegetables, heat 2-3 tablespoons water in a large skillet over medium-high heat. Add mushrooms, carrots and garlic and saute for 2 minutes. Add Napa cabbage cook for 1 minute or until starting to wilt, adding a small amount of water if needed to prevent from sticking.

Stir in sauce, tofu, and green onions and cook for 1 minute, then add cooked pasta and cook until just heated through. Stir in cilantro.

Serve topped with cashews.

Note: In a rush? Dr. Fuhrman's time-saving bottled sauces are available at www.drfuhrman.com. Instead of making your own sauce, substitute the tasty Thai Curry Sauce.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 463
Protein 21 g
Carbohydrates 46 g
Sugars 10 g
Total Fat 25.1 g
Saturated Fat 10.5 g
Cholesterol 0 mg
Sodium 64 mg
Fiber 13.6 g
Beta-Carotene 1739 ug
Vitamin C 18 mg
Calcium 267 mg
Iron 6.2 mg
Folate 70 ug
Magnesium 93 mg
Potassium 553 mg
Zinc 3.6 mg
Selenium 13.6 ug

My Rating:
(click on a star to select your rating)

danielle0816

09/03/2013 03:24 PM

Rated this recipe:

Fantastic recipe if you like thai food! I was out of sesame but even without it, it was so good. I did some litte change though:instead of savoy cabbage I put kale in same proportion and put powder ginger. I used coconut cream mixed with 2 cup almond milk.
Even with these changes it was really outstanding. My husband and my brother not big fans of tofu loved it!

David F

09/06/2013 10:28 PM

Rated this recipe:

We did this recipe tonight and it was fantastic. I simply used regular shredded cabbage and shredded carrots from Trader Joe's. We also used the Teriyaki flavored tofu from TJ. The other change I made was to use almond milk with a few drops of coconut extract. This recipe is ultra quick to make and it was a success with everyone. Everybody went back TWICE for a refill!!!

This comment was last edited on 09/06/2013 10:28 PM

Jackee

09/13/2013 04:46 PM

Rated this recipe:

So delicious! I didn't have coconut milk and used almond milk instead, added a fist full of shredded coconut to the sauce and it tastes fantastic!

Vicki S

09/26/2013 08:35 AM

Rated this recipe: (no rating)

I made this last night and it was a complete disaster. My adult children and I thought it was awful.

frangipanni

10/10/2013 09:11 PM

Rated this recipe: (no rating)

I made this some time ago and LOVED it. I spiraled zucchini (instead of the Cabbage), grated the carrot skipped the mushrooms and the garlic. I recall using raw cashews instead of the almond butter. I am making it again this weekend as it is simple and easy.

Wibeads

11/21/2013 06:25 PM

Rated this recipe:

I am not a picky eater but I did not like it at all

Drdori

12/18/2014 02:19 PM

Rated this recipe: (no rating)

I plan to make this but definitely NOT with the bean pasta. I purchased several boxes of the bean in the past from Dr Fuhrman. I hated it and my husband, who will eat anything, would not eat it. Gave some away and everyone I gave it to hated it. Threw the rest out.

KimE

12/18/2014 09:23 PM

Rated this recipe:

I made this tonight and my husband and I really enjoyed it. I used purple cabbage instead of napa cabbage and used Shirataki (tofu) angel hair noodles instead of bean pasta. They have a texture and appearance very similar to Asian rice noodles so they worked well for this recipe. I also used thinly sliced white button mushrooms instead of shitake, because that is what I had on hand. I will make this again!

KatSco

12/19/2014 01:15 PM

Rated this recipe: (no rating)

I've been intrigued by the idea of "bean" pasta, but have never tried it. It sounds like one of those items people love or hate. Drdori, thanks for your honesty. I will try making some and taste it before tossing it into this recipe. I'll make some whole grain fettuccine if the bean pasta experiment doesn't work out. I find that most of Dr. Fuhrman's recipes can be easily adjusted or altered for personal taste differences. This site with it's recipe sharing keeps my husband and I enthusiastic about staying on a whole foods, plant-based diet. Thanks Dr. Fuhrman!

Lscoop

12/21/2014 11:01 PM

Rated this recipe: (no rating)

I avoid sugar and lot of fat in my diet so I'm going to lighten this one by using PB2 powder instead of nuts in the sauce and xylitol instead of the dates. It should reduce the calories quite a bit and I'll post after I try it (gonna make it right now!).....oh, and I don't have cabbage on hand but will use Daikon (white oriental radish) instead.....

This comment was last edited on 12/21/2014 11:02 PM

Lscoop

12/22/2014 11:59 AM

Rated this recipe: (no rating)

The Pad Thai turned out pretty well, but I'm going to tweak it further. I made about 1/2 recipe since it's just for me. I used 1 oz PB2 (look up this product if you're not familiar with it...just somewhat defatted peanut butter powder with the protein & fiber intact...mixes great with a little water into wonderful sauces and dressings), 1.5 oz raw shredded coconut, spices (I love those Korean red pepper flakes), and 1.5 oz Xylitol mixed with water for the sauce. I used 3 oz each of the daikon and carrots peeled with a peeler, chopped up some green onion stalks--simmered the veggies for a minute and then added the sauce. I boiled 3 oz (dry weight) of mung bean fettucine and added a couple of ounces of konjac pasta (kind of like shirataki noodles, except that konjac pasta is made out of yam fiber and really has no calories, just loads of fiber), and added that to the sauce/veggie mix. Meanwhile, since I only had the firm silken tofu on hand, I decided to get as much water as I could out of it and then cut it up in squares and baked it on a parchment sheet in the oven until firm, and then mixed it in with the rest. I might try shredding the veggies very finely next time and not cooking them at all....maybe just cook a little of the garlic with the green onion. I would also probably make the sauce as dry as possible to start. It would likely be more like a room temperature salad if done like that, and I'd probably add some slivered almonds to the mix to eat it that way. I only eat mushrooms in certain ways, so I omitted them from this dish.

This comment was last edited on 12/22/2014 12:01 PM

jphaughey

01/22/2015 07:58 PM

Rated this recipe:

A fantastic dish for company. I added 2 tbsp red curry paste to the sauce. Also added 1 tbsp Bangkok Blend (from Penzeys Spices) to the mushrooms, carrots and garlic while sautéing. For a little more color, add some fresh green beans, cut on the diagonal, to the sauté. For people like me that don't like "mushy" tofu, toss the cubes of tofu with 1tbsp Penzeys Bangkok Blend then bake at 350 for 30 to 45 minutes. Finally, I do prefer using traditional Pad Thai noodles (rice).

Aziara

01/24/2017 10:39 PM

Rated this recipe: (no rating)

Meh! Sauce is too thick snd pasty flavor. Ic there's a next time I would up the spices and heat and water, and up the mushrooms and cabbage

This comment was last edited on 01/24/2017 10:40 PM

nowhereman

11/25/2020 11:37 AM

Rated this recipe:

Made this one pretty much according to Hoyle and it was terrific. The sauce was delicious. My only alterations: cut the tofu in 1" cubes then baked on parhment paper about 20 minutes at 375. Sprinkled it pre-bake with onion and garlic powders. Makes a better texture and holds up in the dish. Used regular cabbage instead of savoy. Chick pea penne is what I had on the shelf and it worked out nicely. To those who aren't fans of bean pasta, neither am I -BUT - if you watch it like a hawk while boiling and you get the texture just right ... it's pretty good. My tendency with a recipe like this is to want to eat too much. I avoided that by serving Orange Ginger Asian Salad (without the chicken) as a first course. That made a very satisfying meal without eating a ton of pasta and a creamy sauce.

This comment was last edited on 11/25/2020 11:42 AM

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Pad Thai with Tofu, Shiitake Mushrooms and Cabbage

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