This is an Easy Pad Thai Recipe that is both vegan and gluten free! I love the sauce so much that I often make a double portion.
In general, I love Thai food, and when we go out to a Thai Restaurant I always get Pad Thai. It is my favorite because It is made with rice noodles or bean thread noodles! Therefore, I never have to worry about what kind of noodles I’m eating since I am gluten free! I really prefer bean threads, they seem to hold their firmness better and taste great.
Bean thread noodles are made from Mung Beans and are also called glass noodles or cellophane noodles. I just call them bean threads because they are so much thinner than even angel hair wheat pasta!
Bean thread health benefits provide us with a good source of iron. One cup contains roughly 5 percent of your daily iron needs. According to Cleveland Clinic, beans and legumes are good plant sources of dietary iron. If you are at risk of iron deficiency or anemia, mung bean noodles may help you boost your dietary iron intake.
The photo below shows the ingredients you will need to make this Easy Pad Thai Recipe but don’t let all the ingredients scare you. It’s easy to put together. Recipe follows.
Pad Thai - Gluten-free, Dairy-free, Vegan
- 8 oz. of dried Rice Noodle about ½ a packet
- ½ cup of Red Onion thinly sliced
- ½ cup Green Bell Pepper cut into strips
- ½ cup Red Bell Pepper cut into strips
- ½ cup Carrots cut into strips
- 2 table spoon of Olive or Coconut Oil
- ½ cup Bean Sprout
- ¼ cup roasted peanuts lightly crushed + some more to garnish
- A handful of torn Cilantro to garnish
- 2 tablespoon of Tamari or Coconut Aminos
- Juice of one large Lime about 2½ tablespoon
- 2 tablespoon Honey
- ½ teaspoon of Chili Paste or Sriracha or Hot Sauce
- ½ teaspoon of grated Ginger
- ½ teaspoon of grated Garlic
- Bring a pot of water to boil. Add the noodle and let it soak for 8 minutes. Drain and keep aside.
- While the noodles are soaking, in a bowl, combine tamari, lime juice, honey, chili paste (if using), ginger and garlic. Whisk it well. Keep aside.
- Heat a wok or a large pan over medium –high heat. Add the oil and let it shimmer.
- Add the onions, bell peppers and the carrots. Sauté for 3 to 4 minutes till the veggies are slightly soft, but still crunchy.
- Add the noodles and the prepared sauce and quickly stir fry for couple of minutes, till the veggies and the noodle are coated with the sauce.
- Add the bean sprout and the peanuts and give one final stir.
- Serve immediately, topped with extra crushed peanuts and some fresh cilantro and lime wedges.
- You can add or subtract any vegetable. Bok choy, mushroom, snow peas, asparagus, green beans are all great choices.
- The chili paste or hot sauce in the sauce is optional. Traditionally, the Pad Thai sauce should have Heat (chili paste/hot sauce), Salty (tamari), Sour (lime Juice) and Sweet (honey) flavors. But if you are intolerant to heat, just leave it out.
Sodium: 1359mg | Calcium: 117mg | Vitamin C: 173.1mg | Vitamin A: 13300IU | Sugar: 48g | Fiber: 13g | Potassium: 1037mg | Calories: 1327kcal | Saturated Fat: 3g | Fat: 21g | Protein: 22g | Carbohydrates: 261g | Iron: 3.7mg