Seitan Pad Thai
with Charred Green Beans & Brussels Sprouts
- 6 oz green beans
- 1 carrot
- 6 oz Brussels sprouts
- 8 oz seitan
- 1 lime
- 7 oz rice noodles
- ⅓ cup tamarind pad Thai sauce
- 2 tbsp vegetable oil*
- *Not included
- For full ingredient list, see nutrition.
- Large nonstick skillet
- Box grater
- Large pot
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.
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.
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.
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.
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.
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!