Easy Pad Thai Recipe

To honour the fact that I worked this weekend and didn’t grocery shop or meal prep (yup! It happens. Life gets in the way sometimes!) I’m posting a throwback to my glass noodle pad Thai recipe. Most pad Thai sauces use fish sauce for the salty component, but I made this version without it, so it’s completely vegan/vegetarian friendly. If you wanted a fully vegan recipe, you would just have to omit the egg.

Not vegan or vegetarian? You can replace the tofu with chicken or shrimp. Super easy. Super fast. Super healthy!

Ingredients

  • 8 ounces Korean glass noodles (aka sweet potato starch noodles)
  • Sesame oil
  • 3 cloves garlic , minced
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1 red bell pepper , thinly sliced
  • 2 large carrots julienned
  • 1 can baby corn diced
  • 3 green onions , chopped
  • 1/2 cup dry roasted peanuts
  • 2 limes

For the Pad Thai sauce:

  • 4-5 tbs low-sodium soy sauce
  • 4-5 tbs coconut sugar
  • 2 tbs rice vinegar
  • 1 tbs Sriracha or more, to taste
  • 2 tbs creamy peanut butter

Recipe

  1. Cook noodles according to package instructions, just until tender.  Rinse under cold water.
  1. Mix the sauce ingredients together. Set aside.
  1. Heat oil in a large saucepan or wok over medium-high heat.
  1. Add the shrimp, chicken or tofu, garlic and bell pepper and carrot. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
  1. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. Add the baby corn and cook 4 more minutes.
  1. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
  1. Top with green onions, extra peanuts, and lime wedges. Serve immediately and enjoy!

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