I feel the need to lay out a few details before sharing this recipe:
1) Â I am not newly vegan, nor gluten-free. Â But I have noticed higher energy levels and fewer stomachaches when I abstain from gluten and dairy. Â Thus, I keep our meals at home fully vegetarian and low in gluten.
2) Â I order Thai food like it’s my job. Â The obsession started in college, when I would visit the Thaiger Room on the “Ave” in Seattle at least 3x a week. Â I feasted on pad thai, fried tofu accompanied by peanut sauce, red and green curries…you name it. Â The addiction suffered during my years in North Carolina and Philadelphia, but quickly resurfaced when I found Heng 2 Thai on Seamless.
3) Â Pad Thai (and any restaurant food) shouldn’t be eaten more than 3x a week. Â 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. Â In a large bowl, soak noodles with 1 1/2 cups of boiling water for 8-10 minutes (cover the bowl during soaking). Â Drain the noodles and set aside.
2. Â While the noodles are soaking, whisk together water, lime juice, soy sauce/liquid aminos, sugar, rice vinegar, and Sriracha. Â 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. Â Add noodles and sauce to pan and mix quickly together, coating the noodles and vegetables in the sauce (about 5-7 minutes). Â Top with cilantro, additional lime juice, to taste. Â You can also top with bean sprouts and crushed peanuts, if you would like.
5. Â Enjoy!
