1400 700 vegan seitanpadthaiwithcharredgreenbeans horizontal

Seitan Pad Thai

with Charred Green Beans & Brussels Sprouts

dinner

Chef's Choice Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes High-Protein Nut-Free Thai Beans/Legumes Hearty Vegetables Pasta Root Vegetables Seitan Dinner
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
710
FAT
4g
CARBOHYDRATES
130g
PROTEIN
38g

MAIN INGREDIENTS

  1. 6 oz green beans
  2. 1 carrot
  3. 6 oz Brussels sprouts
  4. 8 oz seitan
  5. 1 lime
  6. 7 oz rice noodles
  7. ⅓ cup tamarind pad Thai sauce
  8. 2 tbsp vegetable oil*
  9. Salt*
  10. *Not included
  11. For full ingredient list, see nutrition.
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Box grater
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the rice noodles. Halve the green beans. Peel and grate the carrot on the largest side of a box grater. Trim and quarter the Brussels sprouts. Chop the seitan into small pieces. Halve the lime and cut half into wedges.

2
Cook the vegetables

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the halved green beans, quartered Brussels sprouts, and a pinch of salt and cook, tossing occasionally, until tender and charred in spots, about 6 to 8 minutes. Transfer the charred vegetables to a plate.

3
Cook the noodles

Add the rice noodles to the boiling water and remove from heat. Cook the noodles, stirring occasionally, until al dente, about 8 to 10 minutes. Drain and rinse under cool water to stop the cooking process.

4
Sauté the seitan

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add the chopped seitan and a pinch of salt. Cook until the seitan is browned in places, about 5 to 7 minutes. Add just 2 tbsp pad Thai sauce, stir to coat the seitan, and cook until sticky, about 1 minute.

5
Add the noodles and sauce

Add the shredded carrots, cooked rice noodles, and remaining pad Thai sauce to the skillet with the seitan. Toss noodles until well coated, and cook until the sauce is mostly absorbed and sticky, about 2 to 3 minutes.

6
Serve

Add half the lime juice to skillet, off of the heat, and toss. Divide the seitan pad Thai between large plates and top with charred vegetables. Serve with lime wedges. Enjoy!