This vegan Pad Thai is quite possibly one of my favorite meals. I made it for the first time back in April after having tasted it at a restaurant. I don’t think I ever really knew what it was before and I never really cared enough to find out because I thought I wouldn’t like it.
I was intrigued by the restaurant version it but it seemed too dry for my liking and it also had egg in it which, to be honest, weirds me out. I don’t know why but I’m not a big fan of egg in anything other than well, eggs or cakes. But if that’s your thing and you don’t want it vegan or you just like eggs in things go ahead and toss an egg in there.
Where was I? Oh yeah the first time I made it mine ended up coming out too dry as well. It had good flavor (and no egg) so I knew I was on to something but I still needed to tweak things.
I seem to have succeeded with this recipe it’s creamy and spicy and everything I wanted it to be. It’s also really easy and comes together in about thirty minutes (or less!). The most complicated part of it is making the sauce and even that isn’t complicated at all. It’s all just measuring and whisking and anybody can do that.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and see what you create in your kitchen.
Easy Pad Thai (Vegan + Gluten Free)
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 3 cloves garlic
- 2 tsp grated ginger
- 1 cup shredded carrots
- 4 scallions separate the green from two of them for garnish
- 2 slices lime
- ½ cup chopped peanuts
- ½ cup warm water
- ¼ cup brown sugar
- ¼ cup creamy peanut butter
- 3 tbsp soy sauce
- 1-2 tbsp sriracha
- ¼ tbsp lime juice
- 1 tsp grated ginger
Place noodles in bowl or dish and then pour enough boiling water to cover them and set them aside to soften. It will take about 20 minutes.
While the noodles are in the water put all the ingredients for your sauce together in a small bowl. Whisk together and set aside.
In a large non-stick skillet or a wok bring 1 tbsp oil over medium heat. Add in your garlic, ginger, carrots and scallions. Cook until the carrots and scallions are soft. Add your noodles and sauce allowing everything to cook for another few minutes.
Serve and garnish with scallions, chopped peanuts, lime slices, and extra sriracha.
Recipe NotesIf your noodles are still too firm for your liking after you add them to the pan just allow them to cook in the sauce for a few minutes longer. If your sauce starts to thicken too much while that’s happening (or even if it is just too think when you add it) use some of the water that your noodles cooked in to thin it out.
If you don’t want to use sriracha you can also use garlic chili sauce or thai chili sauce. Just adjust the amount to your taste.
Feel free to use ground ginger if you don’t want to use or can’t find the fresh stuff. If you do use fresh ginger use the back of a spoon to peel it. Easiest thing ever.