Vegan Pad Thai (Gluten, Onion & Garlic Free)

Pad Thai is a well known, much loved street food from the vibrant food carts in Bangkok. It has several variations depending on the cooking process and, the person eating. One of the highlights of Pad Thai is the tangy, spicy and sweet sauce usually made fresh with a recipe passed down in families! The rice noodles used traditionally, make this gluten-free and all other ingredients can be varied to suit your taste. My version has no animal products, or onion and garlic. Avoid peanuts in case of allergies and, substitute with pepitas or sunflower seeds for the crunch.

We need,

  • Dried Rice Noodle Sticks – 1 cup
  • Oil – 1 tablespoon
  • Lemongrass Root, minced – 1 teaspoon
  • Fresh Ginger Root – 1 teaspoon
  • Freshly Chopped Mixed Vegetables (Carrots, Beans, Pak Choi, Snow Peas, Broccoli) – 1 cup
  • Fresh Bean Sprouts – 2 tablespoons
  • Medium Tofu, drained and diced – 1/2 cup
  • Soy Sauce/ Coconut Aminos – 2 tablespoons
  • Tamarind Paste – 1 tablespoon
  • Asafoetida – 1 teaspoon
  • Red Chilli, sliced finely – 1 teaspoon
  • Raw Sugar – 2 teaspoons
  • Red Hot Chilli Powder – 1 teaspoon
  • Salt, to taste
  • Freshly Ground Black Pepper – 1 teaspoon
  • Coriander Leaves & Stalks, minced finely – 2 teaspoons
For garnishing,
  • Roasted Peanuts Halves/ Roasted Pepitas – 1/4 cup
  • Green Lime, cut into quarters for garnishing

Directions,

  1. Boil 6 to 8 cups of water in a large saucepan. When the water boils and bubbles up, take off the heat and add the dried noodles. Leave in the hot water for 10 -15 minutes before draining well.
  2. Heat oil in a wok and add the diced tofu until golden. Carefully drain on to a plate.
  3. Season remaining oil in the wok with 1/2 teaspoon asafoetida, salt and black pepper. Add in the lemongrass paste, ginger and sliced red chilli. Stir until fragrant.
  4. Stir in the mixed veggies and cook until wilted (approximately 5 – 6 minutes on high heat).
  5. In a small bowl mix the tamarind paste in water. Add in raw sugar, remaining asafoetida, soy sauce, chilli powder and salt, to taste.
  6. Toss in cooked noodles into the wok. Take off the heat and stir in the coriander and toss well.

Serve garnished with peanut halves, a spoonful of the tangy sauce and a squeeze of fresh lime. Happy Cooking ðŸ˜Š

 

2 thoughts on “Vegan Pad Thai (Gluten, Onion & Garlic Free)”

  1. Made a version of this for tonight’s dinner – so simple and very good, thanks for the inspiration 😊👏🏻

Comments are closed.