TASTY Vegan, Gluten-Free Pad Thai

May 31, 2012

I feel the need to lay out a few details before sharing this recipe:

1)  I am not newly vegan, nor gluten-free.  But I have noticed higher energy levels and fewer stomachaches when I abstain from gluten and dairy.  Thus, I keep our meals at home fully vegetarian and low in gluten.

2)  I order Thai food like it’s my job.  The obsession started in college, when I would visit the Thaiger Room on the “Ave” in Seattle at least 3x a week.  I feasted on pad thai, fried tofu accompanied by peanut sauce, red and green curries…you name it.  The addiction suffered during my years in North Carolina and Philadelphia, but quickly resurfaced when I found Heng 2 Thai on Seamless.

3)  Pad Thai (and any restaurant food) shouldn’t be eaten more than 3x a week.  My jeans will attest to that.

Thus, this recipe.  Adapted from this one I found online and coupled with some of the tips from this book (more on it in the future), I created this recipe.

And the fact that my husband scarfed it down before asking “did you order me ginger curry with this pad thai?” makes it a winner.

TASTY Pad Thai, Vegan and Gluten Free
Adopted from Prevention’s Pad Thai with Chicken and Soba Noodles
Serves 4 (or 2 very hungry people)

Ingredients:
7 oz soba noodles
1/3 cup lime juice (plus more to taste)
1/3 cup water
3 tablespoons soy sauce/liquid aminos (if you aren’t vegan, go for fish sauce – it has a richer flavor)
1 tablespoon rice vinegar
2-4 teaspoons Sriracha sauce
1 tablespoon toasted sesame oil (any clear oil for frying works, but the sesame adds a lovely flavor)
2 cloves garlic, sliced (minced if you’re not a garlic fan)
1/4 inch ginger, sliced (minced if you’re not a ginger fan)
1 bell pepper, chopped
1 small zucchini, sliced
1/4 cup cilantro, chopped

Directions:
1.  In a large bowl, soak noodles with 1 1/2 cups of boiling water for 8-10 minutes (cover the bowl during soaking).  Drain the noodles and set aside.
2.  While the noodles are soaking, whisk together water, lime juice, soy sauce/liquid aminos, sugar, rice vinegar, and Sriracha.  Set aside.
3.  In a pan, heat sesame oil on high heat.  Add garlic and ginger and saute for 3 minutes.  Add bell pepper and zucchini and cook until tender.
4.  Add noodles and sauce to pan and mix quickly together, coating the noodles and vegetables in the sauce (about 5-7 minutes).  Top with cilantro, additional lime juice, to taste.  You can also top with bean sprouts and crushed peanuts, if you would like.
5.  Enjoy!

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