Pad Thai Rice Wraps
 
Prep time
Cook time
Total time
 
Gluten-free thai wraps to enjoy and to help you use up veggies at the end of the week.
Created for you by:
Recipe type: Entree
Yield: 8 wraps
Ingredients
  • 16 Rice Wraps
The Sauce
  • ¼ cup + 2 Tbs tamari
  • ¼ cup sunflower butter (or sunflower seeds if you have a high powered blender)
  • ¼ cup coconut sugar
  • 1 small tomato (about ¼ cup) or 2 Tbs cup tomato puree
  • 1 Tbs hot sauce I used this one
  • 2 Tbs rice wine vinegar
  • 2 Tbs lime juice
  • 1 Tbs tamarind
The Filling
  • 1 package, extra firm organic tofu (or chicken)
  • 1 Tbsp olive oil
  • 1 red pepper, cut in long, thin slices
  • 2 carrots, cut in long, thin slices
  • ¼ english cucumber, cut in long thin slices
  • ¼ package thin rice noodles
  • 2 cups sunflower or bean sprouts
Make It Like So
The Sauce
  1. Add all ingredients to blender and blend until smooth.
The Tofu
  1. Slice tofu lengthwise into long narrow, and thin rectangles.
  2. In a medium skillet, heat olive oil.
  3. Add tofu and cook until browned. Flip and repeat. Once lightly browned, add about ⅓ cup of the sauce to the pan and simmer for 5 minutes.
  4. Remove from heat.
The Noodles
  1. Follow cooking directions as outlined on package.
The Roll
  1. Soak one piece of rice paper in warm water until soften and pattern in paper is less noticeable.
  2. Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  3. Arrange a few slices of each veggie, about ¼ cup of cooked noodles, sprouts and 1-2 slices of tofu in a row along centre of rice paper. Add noodles first if using and greens last. Leave about 1½ inches at both ends. Drizzle on extra sauce.
  4. Fold in edges that meet the veggies and than wrap up sides.
  5. Place second piece of rice paper in water to soften.
  6. Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  7. Place roll along centre of second piece of rice paper and wrap.
  8. Other tips – you can use any assortment of veggies- raw, steamed, baked roasted.
  9. This is a great thing to make at the end of the week when you have small amounts of leftovers remaining.
  10. Rice paper is a great option to heavier wraps.
  11. If making the night before they are going to be eaten, or if you have leftovers, either wrap air tight in plastic wrap or lightly cover with a damp cloth in a food storage container.
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/pad-thai-rice-wraps/