Vegan, Gluten Free Pad Thai

August 6, 2016


The good thing about this dish is that no matter what you do, it is kind of forgiving. You may change the veggies and play with the quantities of the oil/maple syrup/tamari sauce. It will simply fit your personal taste!

What you need:

1 package rice noodles
1 pack sprouts
1cup peanuts, crushed in the blender until you get the desired consistency
Optional veggies: purple or green cabbage (sliced to thin straps), red or yellow pepper (or both!, sliced to thin straps), broccoli florets, chopped green onion, chopped coriander. 
5 spoons tamari sauce (or soy sauce, but it will not be gluten free). You may add more sauce according to your personal taste.
1/2 cup firm tofu cubes (optional)
Salt to taste
Anywhere between 2 spoons of maple syrup to 1/4 cup. It's all about how sweet you it to be. Be aware that the restaurants version of most pad thais is filled with refined sugar, which makes this dish tasty but un-healthy. 
4 spoons of pure sesame oil

What to do:

Cook the rice noodles according to the instructions on its package. 

While cooking the noodles, saute the veggies, tofu and the peanuts in the sesame oil until they are soft. Add the salt and the maple syrup. If you feel like it, you may add more of the sesame oil and the tamari sauce. 

When the noodles are ready, rinse them and slowly add them in batches to the veggies. Add some - mix all together - then add some more, until all is well blended and the noodles are covered with the sauce. 




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