Pad Thai is a great comfort food, while ,packed with veggies, it can be super healthy.
You can read below how to make the most delicious vegan pad thai. It’s really not difficult!
You need to use the somewhat wider, flat rice noodles for this (not the rice vermicelli kind).
Because these noodles are made from rice, they are gluten-free. If you want to make the dish completely gluten-free, replace the soy sauce with tamari.
Tamarind paste can be found in any Indonesian shop (toko).
What do you need?
For the sauce
- 4 tbsp tamarind paste
- 4 tbsp soy sauce (or tamari if desired glutenfree)
- 150 ml coconut milk
- 3 tbsp lime juice
- 1 red pepper, sliced into thin strips
- 3 cloves garlic, minced
For the pad thai
- rice oil
- 250 grams/ 9 oz sugar snap peas
- 1 red bell pepper
- 3 spring onions
- 175 grams/ 6 oz vegan chicken pieces
- 225 grams/ 8 oz rice noodles
- 150 grams/ 5 oz bean sprouts
What to do with it
Combine all the ingredients for the sauce in a sauce pan over medium heat.
Remove strings from sugar snap peas and cut bigger ones in half.
Heat a up a dash of rice oil in a wok pan and cook the sugar snaps for 3 minutes. In the meanwhile chop the pepper and the white parts of the spring onions. Add to the wok pan.
If it starts to burn just add a splash of water. Mix the vegan chicken through.
Prepare rice noodles according to package instructions.
Drain the noodles. Chop up the green part of the spring onions and add to the wok pan together with noodles, bean sprouts and the sauce. If the noodles are too sticky just cut them up with scissors.
Top with fresh cilantro and (chopped) peanuts.